Easy Korean Beef Bowls

Slaw:

4 c shredded cabbage

1 c shredded carrots

1 c chopped cucumber

1/4-1/2 c chopped cilantro

2 Tbs lime juice

2 Tbs soy sauce

2 Tbs olive oil

Salt and pepper

Sriracha to taste

Sauce:

1/2 c sour cream

1/2 c mayonnaise

3 Tbs lime juice

1 tsp sriracha sauce

1 tsp garlic powder

Korean Beef:

1.5-2 lbs ground beef

1/2 c low-sodium soy sauce

1/4 c unseasoned rice vinegar

2 Tbs light brown sugar

2 Tbs sesame oil

1 Tbs ginger paste (or freshly grated)

1 Tbs minced garlic

Also:

Hot, cooked rice

Naan bread

Avocado slices

Chopped cilantro

lime wedges

For the slaw: in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro.  In a small bowl whisk together the lime juice, soy sauce, olive oil, s & p, and sriracha.  Pour over the slaw and toss to combine.  Refrigerate until ready to serve (can be made 4-6 hours in advance).

For the sauce: stir together all the ingredients and refrigerate until ready to serve (can be made several days in advance).

For the beef: in a 12-inch skillet over medium heat, brown the ground beef, breaking into smaller pieces, until no longer pink.  Drain off fat.  Add the remaining ingredients and stir to combine, simmering for 3-4 minutes until heated through.

For serving: layer the slaw, rice, beef, sauce, avocado, and then cilantro, either in a bowl or inside toasted naan.

From Mel's Kitchen Cafe