Korean Beef with Local Greens

Beef, Microgreens, Recipe -

Korean Beef with Local Greens

We LOVE this easy meal because it combines so many local ingredients! It’s also a great way to use items from your Harvest Box. This recipe comes from the kitchen of Rod Olson, Leaf & Lyre Urban Farms. He and his family whip it up frequently, when they have tasty and nutritious grass-fed beef on hand. Their favourite beef comes from Fishburn Ranch.

Fishburn Ranch in Southern Alberta is home to the Toews Family. Galen & Gwen (dad & mom) bought the ranch in the 1990s, where they used it to raise their kids, as well as an amazing beef program and acres of healthy diverse grass. Casey & Jaclyn are now the hands behind a lot of the direct sales of beef to customers. As Casey says, “We believe that nature has a cycle in place where the soil, grass, and animals all work together to support and improve each other and the ecosystem as a whole. People have got in the way, but we feel it is possible to work with nature and become part of the system. We have developed a herd of cattle that genetically will thrive on grass alone.” Their beef is nutrient-dense, and high in omega-3 and antioxidants. It’s the perfect main ingredient for this recipe!

Korean Beef Meal Prep

Korean Beef with Local Greens


1 lb. Fishburn Ranch grass-fed ground beef

3 garlic cloves, peeled and minced

¼ cup tamari/soy sauce

2 tbsp. raw honey to taste 

1 tbsp. sesame oil 

1-2inch long pc. of fresh ginger, grated (or ½ tsp. ground ginger)

1 shredded carrot 

A pinch or two of red pepper flakes to taste (optional)

Toasted sesame seeds, for garnish

5-6 green onions, thinly sliced for garnish

An assortment of locally grown greens

Sea salt to taste


  1. Brown beef and minced garlic in a preheated skillet.
  2. Mix honey, tamari (or soy sauce), sesame oil, grated ginger (or ground ginger), and red pepper flakes. If you can use fresh ginger it adds a lot of flavor.
  3. Add shredded carrot to the beef.
  4. Pour sauce over the beef and mix well.
  5. Add sea salt to taste.
  6. Cook just until everything is heated through.
  7. Serve on top of greens. We used Deepwater Farms arugula, Fresh Flavor Farm butter lettuce, spicy microgreens and pea shoots from Micro YYC, and a few beet greens.
  8. Garnish with toasted sesame seeds & green onions.

Original recipe here:

© The Health Nut Mama

Korean Beef by Rod Olson