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 with Local Greens
Recipe
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
Directions:
- Brown beef and minced garlic in a preheated skillet.
- 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.
- Add shredded carrot to the beef.
- Pour sauce over the beef and mix well.
- Add sea salt to taste.
- Cook just until everything is heated through.
- 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.
- Garnish with toasted sesame seeds & green onions.
Original recipe here:
