Air Fryer Fish Sticks

These homemade Air Fryer Fish Sticks are crispy, golden brown and deliciously seasoned. Use either cod or salmon fillets to create this healthy, super family friendly meal. Alternate oven directions included!

Fish sticks on a cutting board with tartar sauce and lemon wedges.

The first time I made these homemade Air Fryer Fish Sticks I used some frozen cod fillets I had picked up from Costco. They were unbelievably good and I thought, done and done… let’s get this recipe published! Well, this week I gave them another go with frozen salmon fillets and oh-me, oh-my, they were crazy DELICOUS! Like, seriously restaurant quality. I will be making these easy fish sticks on the regular.

The moral of this story is, use what you have access to, use what you love but whatever you do, make these Air Fryer Fish Sticks ASAP!

A stack of Air Fryer Fish Sticks and a jar of tartar sauce.

Ingredient Notes

The ingredients for making Air Fryer Fish Sticks with text overlay.
  • Fish fillets – You’ll need boneless, skinless fish fillets. I’ve tested this recipe with both cod and salmon and both were incredible. Cod is a more economical choice but I have to say that the salmon fish sticks blew me away. SO good! I always have a couple of different varieties of frozen fish fillets from Costco in my freezer. They are super high quality and come individually vacuum sealed which is super convenient. If frozen, the fish must be fully thawed before beginning.
  • Flour – I use all-purpose flour.
  • Eggs – You’ll need 3 large eggs.
  • Panko – Unseasoned panko bread crumbs are the best choice for breading and frying. They are made from white bread without the crust and have a larger grain than regular bread crumbs. The texture is light and airy and they will crisp to a perfect golden brown in the air fryer.
  • Salt and pepper – Salt and freshly ground black pepper.
  • Old Bay – This classic seafood seasoning blend has a distinct flavor that enhances seafood in just the right way. Old Bay Seasoning contains celery salt, a variety of other spices and a good amount of paprika which helps enhance the color of the breading.
  • Parsley – You want to go with dried parsley for the best result.
  • Garlic powder – To add even more flavor to the breading.
  • Nonstick spray – Most manufacturers warn that cooking spray with propellants can damage the nonstick coating of an air fryer basket over time. Instead, use a propellant free nonstick cooking spray. I like Chosen Foods Avocado Oil Spray, which is readily available at most major grocery stores and online. You can also use an oil mister and refill it with your own cooking oil, if preferred. Just be sure to use an oil with a high smoke point like canola or avocado oil.
  • Tartar sauce – I recommend mixing up a batch of my Homemade Tartar Sauce. It really elevates these Air Fryer Fish Sticks to restaurant quality.
  • Lemon – Serve the fish sticks with lemon wedges on the side.
Fish sticks on a cutting board with tartar sauce and lemon wedges.

How to Make Air Fryer Fish Sticks

Prepare the Fish and Breading Ingredients

  1. Pat the fillets dry with paper towels. Cut them lengthwise into approximately 1- x 4-inch strips. I cut my cod fillets into 3 strips each for a total of 12 strips.
  2. Season the fish with salt and a little pepper, to taste.
  3. In a shallow dish, I use glass pie dishes, mix together the flour and remaining salt and pepper. In a 2nd dish, beat the eggs. In a 3rd dish, combine the panko, Old Bay Seasoning, parsley, and garlic powder.

The Dry Hand-Wet Hand Breading Method

This classic method of breading is used for all kinds of foods and works perfectly for this recipe. One hand is designated the “dry hand” and the other the “wet hand”. This helps to keep your ingredients free from debris and your hands cleaner.

The wet hand dry hand breading method is demonstrated.
  1. Starting with the dry hand, coat each piece of fish with the seasoned flour.
  2. Using the same hand, set the flour coated fish down in the egg mixture. Switch to the wet hand to coat all sides of the fish in the beaten egg, allowing any excess to drip off and back into the dish.
  3. Use the wet hand to move the piece of fish over to the seasoned bread crumbs. Switch back to the dry hand to coat it well with bread crumbs on all sides. Transfer the breaded fish stick to a sheet of parchment paper or foil and repeat with the remaining fish sticks. You will probably find that you need to stop and wash your hands once or twice during the process. But, it works like a charm as long as you remember which hand is which!

Air Fry the Fish Sticks

Fish sticks are coated with propellant free cooking spray and cooked in an air fryer.

Preheat the air fryer to 400 degrees F for 5 minutes.

  1. Coat the basket of the air fryer with propellant free nonstick spray.
  2. Spray the tops of the breaded fish sticks with nonstick cooking spray and place them in the preheated air fryer, leaving a little space in between.
  3. Cook at 400 degrees for 8 minutes, flipping the fish halfway through the cooking time.

To keep your first batch warm while cooking the rest, place them on a baking sheet and transfer them to a 200 degree F oven.

A jar of tartar sauce in the middle of fish sticks.

Conventional Oven Instructions

The only downside that I’ve found to air frying is the need to cook in batches due to the limited capacity. If you are cooking for more than 4 people (like me every night!), you can cook a large batch of these fish sticks all at once in the oven to save time. The air fryer does a better job of replicating the frying process to create a super crispy, golden brown result, but oven-fried fish sticks are also very good.

  • Preheat the oven to 425 F. Coat a rimmed baking sheet generously with nonstick cooking spray.
  • Place the breaded fish sticks on the prepared baking sheet and spray the tops with nonstick cooking spray. Bake for 10 minutes. Remove the baking sheet from the oven and use tongs to flip the fish sticks (be sure to clos the oven door – you want it to stay HOT in there). Spray the tops with additional nonstick cooking spray. Return the fish sticks to the oven for an additional 4 to 6 minutes, or until crisped, golden, and the internal temperature is at least 145 degrees F when measured with an instant read thermometer.
A hand dipping a fish stick into a jar of tartar sauce.

Serving Suggestions

These yummy, crispy fish sticks are made even better with a squeeze of fresh lemon juice and my Homemade Tartar Sauce on the side. I like to serve them with Crispy Oven Baked Fries and coleslaw for a healthy meal everyone in my house loves.

Try them and drop me a line in the comments section below if you do. I love hearing how my recipes work out for you!

Fish sticks on a cutting board with tartar sauce and lemon wedges.

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Air Fryer Fish Sticks

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These homemade Air Fryer Fish Sticks are crispy, golden brown and deliciously seasoned. Use either cod or salmon fillets to create this healthy, super family friendly meal. Alternate oven directions included!
Course Main Course
Cuisine American
Diet Low Calorie, Low Fat
Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Servings 4
Calories 337kcal

Ingredients

  • 1 ½ pounds cod or salmon fillets 4 fillets about 5 to 8 ounces each and 1-inch thick (see Notes below)
  • 1 teaspoon salt divided
  • ½ teaspoon freshly ground black pepper plus additional, to taste
  • ½ cup all purpose flour
  • 3 eggs
  • 1 ½ cups panko bread crumbs
  • 1 tablespoon Old Bay Seasoning
  • 2 teaspoons dried parsley
  • ½ teaspoon garlic powder
  • propellant free nonstick cooking spray like Chosen Avocado Oil Spray

For Serving

Instructions

  • Pat the fillets dry with paper towels Cut them lengthwise into 1- x 4-inch strips (I cut my cod fillets from Costco into 3 strips each to get 12 strips total). Season the fish with ½ teaspoon salt and a little pepper, to taste.
  • In a shallow dish (I use glass pie dishes), mix together the flour, remaining ½ teaspoon salt, and ½ teaspoon pepper. In a 2nd dish, beat the eggs. In a 3rd dish, combine the panko, Old Bay Seasoning, parsley, and garlic powder.
  • Preheat the air fryer to 400 degrees F for 5 minutes.
  • Coat each piece of fish with the seasoned flour, then coat it in the beaten eggs, and then coat it with the seasoned breadcrumbs. See the Notes section below for the dry hand-wet hand breading method.
  • Spritz the basket of the air fryer with propellant free nonstick spray. Coat the tops of the breaded fish with additional spray and place them in the preheated air fryer. Cook at 400 degrees for 8 minutes, flipping the fish halfway through the cooking time. The fish sticks should be crisped, golden brown and the internal temperature should be at least 145 degrees F when measured with an instant read thermometer. You can increase the cooking time, if needed.
  • To keep your first batch warm while cooking the rest, place them on a baking sheet and transfer them to a 200 degree F oven.
  • Serve with tartar sauce and lemon wedges on the side.

Alternate Conventional Oven Directions

  • Preheat the oven to 425 F. Coat a rimmed baking sheet generously with nonstick cooking spray.
  • Place the breaded fish sticks on the prepared baking sheet and spray the tops with nonstick cooking spray. Bake for 10 minutes. Remove the baking sheet from the oven and use tongs to flip the fish sticks (be sure to close the oven door – you want it to stay HOT in there). Spray the tops with additional nonstick cooking spray and return the fish sticks to the oven for an additional 4 to 6 minutes, or until crisped, golden, and the internal temperature is at least 145 degrees F.

Notes

Nutrition information provided is for Air Fryer Fish Sticks only and does not include condiments.

Cooking time is for two batches. Additional batches will increase the total time.

If you’d like to increase the amount of fish, this recipe makes enough breading to coat up to 2 pounds. If frozen, the fish must be fully thawed before beginning.

Propellant Free Nonstick Cooking Spray

Most manufacturers warn that cooking spray with propellants can damage the nonstick coating of an air fryer basket over time. Instead, use a propellant free nonstick cooking spray. I like Chosen Foods Avocado Oil Spray, which is readily available at most major grocery stores and online. You can also use an oil mister and refill it with your own cooking oil, if preferred. Just be sure to use an oil with a high smoke point like canola or avocado oil.

Dry Hand-Wet Hand Breading Technique

One hand is designated the “dry hand” and the other the “wet hand” which helps to keep your ingredients free from debris and your hands cleaner.

  • Starting with the dry hand, coat each piece of fish with the seasoned flour.
  • Using the same hand, set the flour coated fish down in the egg mixture. Switch to the wet hand to coat all sides of the fish in the beaten egg, allowing any excess to drip off and back into the dish.
  • Use the wet hand to move the piece of fish over to the seasoned bread crumbs. Switch back to the dry hand to coat it well with bread crumbs on all sides. Transfer the breaded fish stick to a sheet of parchment paper or foil and repeat with the remaining fish sticks. You will probably find that you need to stop and wash your hands once or twice during the process. But, it works like a charm as long as you remember which hand is which!

Nutrition

Serving: 3fishsticks | Calories: 337kcal | Carbohydrates: 29g | Protein: 39g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 886mg | Potassium: 823mg | Fiber: 2g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 3mg

The post Air Fryer Fish Sticks appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Creamy Beef and Shells

Tender shell pasta in a meaty, deliciously seasoned tomato cream sauce. Creamy Beef and Shells is an incredibly comforting skillet pasta recipe that is ready in 30 minutes, start to finish!

A spoon scoops beef and shells in a skillet.

This Creamy Beef and Shells recipe put me in a good mood after a recent very looooong day of bookkeeping. Hello, tax season. Recipes that can change a mood are keepers.

Full disclosure, I really, really didn’t feel like cooking dinner that night and the fact that I’d been knee deep in receipts and spreadsheets all day seemed liked the perfect excuse to order out. But, this recipe is so darned quick and easy and exactly the comforting kind of meal you need after hours of mind-numbing work. It is also super kid-friendly, but my big guys love it! Think slightly more refined Hamburger Helper made from scratch and you’ve got the basic idea.

A bowl of pasta shells with beef and a creamy sauce shot from over the top.

So, why the mood change? Because I had this yummy pasta dish ready to serve with so little effort that it made me smile. The rave reviews earned these Creamy Beef and Shells and well deserved spot in my quick and easy pasta recipe collection. Right along side my Chicken and Spinach Skillet Pasta and Meaty Tortellini Skillet.

Ingredient Notes

The ingredients for Creamy Beef and Shells with text overlay.
  • Medium pasta shells are a classic choice for this dish but elbow macaroni or penne will also work.
  • A blend of dry seasonings including garlic powder, paprika, chili powder, and Italian Seasoning creates a savory and delicious flavor profile for the sauce.
  • Canned tomato sauce is the base for the creamy sauce.
  • Heavy cream or half and half balances out the tomato-based sauce to creamy perfection.
  • Sharp cheddar cheese adds additional cheesy goodness and great flavor. Although optional, I recommend finely grating some Parmesan cheese for garnishing the individual servings.
A closeup of a skillet full of pasta shells with a creamy sauce and ground beef.

How to Make Creamy Beef and Shells

Cook your pasta about 1 minute shy of the package directions and while it’s cooking, get started on the beefy, creamy sauce.

Ground beef, spices, broth, and tomato sauce cook in a skillet.
  1. Cook the ground beef and onion in a little olive oil, breaking up the beef with a spoon until browned and crumbled. Drain the excess fat from the skillet and return it to the heat. Add the Italian seasoning, chili powder, paprika, garlic powder, salt and pepper. Cook, stirring for 2 to 3 minutes.
  2. Sprinkle the flour over the beef and cook, stirring, for about 1 minute.
  3. Slowly add the beef broth, stirring as you add it.
  4. Stir in the tomato sauce.
Cream, cheese, and pasta are added to sauce in a skillet.
  1. Increase the heat and bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until slightly thickened.
  2. Add the heavy cream or half and half.
  3. Add the cheddar cheese.
  4. Stir in the cooked pasta and cook until warmed through. Remove from the heat and let it rest for 5 minutes before serving. It will continue to thicken a bit as it rests.

Serving Ideas

A bowl of pasta next to a big salad and garlic bread.

Storage Instructions

Refrigerate

Leftovers should be transferred to an airtight container and refrigerated. Consume within 4 to 5 days for the best quality.

Make it a Freezer Meal

Creamy Beef and Shells can be frozen for meal prep or longer storage of leftovers. Allow the finished recipe to cool to room temperature then transfer it to a freezer safe, airtight container or plastic freezer bag, squeezing out any excess air. Label with the contents and date and freeze for up to 3 months.

Reheating

If frozen, allow the pasta to safely thaw in the refrigerator overnight. When ready to serve, warm it in a skillet on the stove. You may want to add a little water or additional cream to thin the sauce a bit. Individual servings can be warmed in the microwave, if preferred.

A fork lifts a bite of Creamy Beef and Shells from a bowl.

More Easy Pasta Recipes

A spoon scoops beef and shells in a skillet.

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Creamy Beef and Shells

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Tender shell pasta in a meaty, deliciously seasoned tomato cream sauce. Creamy Beef and Shells is an incredibly comforting skillet pasta recipe that is ready in 30 minutes, start to finish!
Course Main Course, Pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 6
Calories 416kcal

Ingredients

  • 10 ounces medium pasta shells about 3 cups (can use elbows or penne, if desired)
  • 1 tablespoon olive oil
  • 1 pound 90% lean ground beef
  • ½ cup diced yellow onion
  • 2 teaspoons Italian seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 15 ounce can tomato sauce
  • ½ cup heavy cream or half and half
  • 1 cup shredded sharp cheddar cheese
  • shredded Parmesan for garnish (optional)

Instructions

  • Boil the pasta 1 minute shy of the package directions.
  • Meanwhile, heat olive oil in a large skillet over MEDIUM-HIGH heat. Add the ground beef and onion and cook, breaking up the beef with a spoon until browned and crumbled, about 4 or 5 minutes. Drain the excess fat from the skillet and return it to the heat.
  • Add the Italian seasoning, chili powder, paprika, garlic powder, salt and pepper. Cook, stirring for 2 to 3 minutes.
  • Sprinkle the flour over the beef and cook, stirring, for about 1 minute.
  • Slowly add the beef broth, stirring as you add it. Stir in the tomato sauce and increase the heat to MEDIUM HIGH. Bring the mixture to a boil then reduce the heat and simmer for about 10 minutes, or until slightly thickened.
  • Stir in the heavy cream or half and half and cheddar cheese. Stir in the cooked pasta and continue to cook for about 1 minute, or until warmed through. Remove from the heat and let it rest for 5 minutes before serving. It will continue to thicken a bit as it rests.
  • Garnish individual servings with Parmesan, if desired.

Notes

Leftovers should be transferred to an airtight container and refrigerated. Consume within 4 to 5 days for the best quality.

Make it a Freezer Meal

Creamy Beef and Shells can be frozen for meal prep or longer storage of leftovers. Allow the finished recipe to cool to room temperature then transfer it to a freezer safe, airtight container or plastic freezer bag, squeezing out any excess air. Label with the contents and date and freeze for up to 3 months.

Reheating

If frozen, allow the pasta to safely thaw in the refrigerator overnight. When ready to serve, warm it in a skillet on the stove. You may want to add a little water or additional cream to thin the sauce a bit. Individual servings can be warmed in the microwave, if preferred.

Nutrition

Calories: 416kcal | Carbohydrates: 24g | Protein: 26g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 996mg | Potassium: 751mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1162IU | Vitamin C: 6mg | Calcium: 189mg | Iron: 4mg

The post Creamy Beef and Shells appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Korean Ground Beef Bowls

Ground beef cooked in a sweet and savory sauce and served over rice with roasted veggies. These easy Korean Ground Beef Bowls will be on your table in less time than it takes to order takeout!

Bowls filled with rice, ground beef, and vegetables shot from over the top.

Big flavor, quick cooking, and DELICIOUS! This is another one for you to add to your collection of no sweat, I don’t feel like cooking tonight recipes.

These Korean Beef Bowls are an inexpensive and easy way to satisfy your craving for the flavors for beef bulgogi at home. The sauce has the same sweet and savory flavors but using ground beef instead of steak eliminates the need to marinate and speeds up the cooking time. This meal can be on your table in about 30 minutes from start to finish!

Korean beef o top of rice with vegetables in a white bowl.

If you’ve never had Korean beef, you are in for a treat! It has the most irresistible flavor profile of soy, sesame, garlic, and ginger sweetened with brown sugar.

To up the nutritional value and make it a complete meal, I like to serve this Korean beef over rice with a sheet pan full of vibrant roasted veggies.

Ingredients in Korean Ground Beef

All the ingredients needed to make Korean Ground Beef with text overlay.
  • Fresh ginger root adds a distinctive flavor that is an important component to this recipe. I always have unpeeled fresh ginger root in a small resealable plastic freezer bag in my freezer. It stays fresh for a month or more and is easier to grate from the frozen state. To add it to recipes, use a microplane zester or cheese grater.
  • You’ll find sesame oil in the Asian section of your grocery store. In addition to being a cooking oil, it adds unique, AMAZING flavor to recipes like this.
  • You can easily control the spice level of this dish by adding more or less crushed red pepper. You can also eliminate it all together if you’re feeding little ones with a sensitive palette.
  • Gochujang sauce is an optional topping for these Korean Ground Beef Bowls. It’s a bright red, sweet and spicy sauce made with red chile paste that adds a ton of flavor. It has gained in popularity and can be found in the Asian section of most major grocery stores. If you opt to keep the beef mild, serve this sauce on the side so the spice lovers can add a little heat to their serving.
Korean Ground Beef topped with Go Chu Jang sauce in a white bowl with vegetables.

The Roasted Veggies and Rice

The beef cooks so quickly that you want to get your veggies and rice started first. Cook your rice according to the package directions either on the stove or in a rice cooker and then get your veggies in the oven.

I like to use broccoli florets, onion, and red bell pepper but anything goes here. Use a combination of vegetables that you love. Be sure to chop them in equal sizes for even roasting. Mushrooms, zucchini, asparagus, green beans and cauliflower would also work well.

Broccoli, onion and red bell pepper on a baking sheet.
  • Spread the veggies out on to a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees F for 20 to 25 minutes, stirring half way through the cooking time.

Small pieces of onion have a tendency to burn if roasted the length of time needed for the other veggies to get tender. To avoid this, cut the onion into about 6 or 8 chunks and keep the chunks intact when you transfer them to the baking sheet. They will naturally separate as they roast and break apart when you stir the veggies part way through the cooking time.

While the vegetables are roasting, start the Korean Ground Beef.

How to Make Korean Ground Beef

A sauce is poured into a skillet with cooked ground beef.
  • Whisk together the soy sauce, brown sugar, sesame oil, ginger root, garlic, and crushed red pepper in a small bowl.
  • Cook the ground beef in a little canola or vegetable oil over medium heat, stirring to break up the meat, until browned and crumbled. Drain off the excess grease, return the skillet to the heat, and season with salt and black pepper.
  • Stir in the soy sauce mixture and cook, stirring occasionally for a couple of minutes to allow the beef to absorb some of the flavorful sauce.
A fork lifts a bite of ground beef from a bowl.

Garnish the beef with sesame seeds and green onion and serve it over the cooked rice with the roasted veggies.

More Easy Ground Beef Recipes

Bowls filled with rice, ground beef, and vegetables shot from over the top.

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Korean Ground Beef Bowls

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Ground beef cooked in a sweet and savory sauce and served over rice with roasted veggies. These easy Korean Ground Beef Bowls will be on your table in less time than it takes to order takeout!
Course Main Course
Cuisine Asian, Korean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 511kcal

Ingredients

For the Korean Ground Beef

  • ¼ cup reduced sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon finely grated ginger root
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red-pepper or more to taste
  • 1 tablespoon vegetable oil
  • 1 pound 90% lean ground beef
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • 2 green onions thinly sliced
  • ¼ teaspoon sesame seeds
  • Go-Chu-Jang Sauce optional topping

For the Rice and Veggies

  • 3 cups water
  • 1 ½ cups long grain white rice like Jasmine or Basmati
  • 1 head broccoli or 2 crowns cut into florets
  • 2 red bell peppers cored and cut into large 2- to 3-inch pieces
  • 1 sweet yellow onion cut into about 6 chunks
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 400 degrees F. Cook the rice according to package directions.
  • Meanwhile, transfer the veggies to a large rimmed baking sheet and toss with 2 tablespoons olive oil. Season with salt and pepper, to taste. Transfer the baking sheet to the preheated oven and roast for 20 to 25 minutes, or until browned and fork tender, tossing with a spatula half way through the cooking time.
  • While the veggies are roasting, whisk together the soy sauce, brown sugar, sesame oil, ginger root, garlic, and crushed red pepper in a small bowl.
  • Heat vegetable oil in a 12-inch skillet over MEDIUM-HIGH heat. Add the ground beef and cook, stirring to break up the meat, until browned and crumbled Drain off excess grease, return the skillet to the heat, and season with ½ teaspoon salt and black pepper, to taste.
  • Stir in the soy sauce mixture and cook, stirring occasionally for 2 to 3 minutes, to allow the beef to absorb some of the flavorful sauce. Remove from the heat and garnish with green onion and sesame seeds.
  • Serve beef over cooked rice with the roasted veggies. For a deliciously spicy kick, top the bowls with Go-Chu-Jang , if desired.

Notes

Nutrition information was calculated for 1/4 of the Korean beef with 1/4 of the veggies and 1/2 cup of cooked rice.

Fresh ginger root adds a distinctive flavor that is an important component to this recipe. I always have unpeeled fresh ginger root in a small resealable plastic freezer bag in my freezer. It stays fresh for a month or more and is easier to grate from the frozen state. To add it to recipes, use a microplane zester or cheese grater.

You’ll find sesame oil in the Asian section of your grocery store. In addition to being a cooking oil, it adds unique, AMAZING flavor to recipes like this.

You can easily control the spice level of this dish by adding more or less crushed red pepper. You can also eliminate it all together if you’re feeding little ones with a sensitive palette.

Gochujang sauce is an optional topping for these Korean Ground Beef Bowls. It’s a bright red, sweet and spicy sauce made with red chile paste that adds a ton of flavor. You can keep the beef mild and those who like things spicy can add a drizzle of gochujang. It has gained in popularity and can be found in the Asian section of most major grocery stores.

 

Nutrition

Serving: 1bowl | Calories: 511kcal | Carbohydrates: 41g | Protein: 30g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 972mg | Potassium: 1132mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2907IU | Vitamin C: 217mg | Calcium: 130mg | Iron: 5mg

Adapted from Damn Delicious

The post Korean Ground Beef Bowls appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen