Recipe—Quick and Easy Korean Beef

I recently got my first ever taste of Korean beef when it came served over a heaping pile of fries with sweet and creamy coleslaw. Sounds amazing, right?!?! It was, I promise.

I absolutely loved the sweet flavors of brown sugar, ginger, garlic, sesame, and just a little bit of heat simmered through the meat. I instantly went to Pinterest looking for some more Korean beef recipes and found this one. It. Was. Ah-MAZING! It checked all the boxes. Yummy? Check. Quick? (Uh yeah! It took 15 minutes.) Check. Budget friendly? Check. It’s a recipe every busy parent dreams about!

I have made it a few times now and it has never disappointed.

Note: If you are looking to add some veggies, it pairs great with some steamed broccoli.

1 lb ground beef
1/2 c brown sugar
1/4 c soy sauce
1 tbsp sesame oil
1 tbsp garlic, minced
1/4 tsp ground ginger
1/4 tsp crushed red pepper
salt and pepper
2 green onions, chopped
cooked rice


  • Cook the ground beef over medium high heat breaking it apart as it cooks.
  • Once the beef is cooked through, drain off most of the fat.
  • Add in the brown sugar, soy sauce, sesame oil, garlic, ginger, red peppers, salt, and pepper.
  • Simmer over medium heat for a 4–5 minutes stirring occasionally.
  • Serve over a bed of rice and top with chopped green onions.


Recipe adapted from Six Sisters’ Stuff. 


Recipe—Honey Spice Glazed Pork Chops

There is just something ultra tasty about a nice cut of tender pork in a savory sweet sauce. This recipe is so incredibly quick and easy that it is the perfect dinner on a work night and yet still classy enough for a dinner party. All the spices give the sauce a nice little pop. This dinner is perfect for everyone in the family. Even the pickiest of eaters will love the sweet flavor of the sauce. My three year old ate almost an entire pork chop. This sauce is also great with a ham steak or chicken breast, heck it would be good on a piece of leather! Try this honey glazed pork chop tonight, the whole family will be begging for more.

1/2 c honey
4 tbsp Dijon mustard
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
3 tbsp olive oil
4 boneless thick cut pork chops (or 6–8 think cut)
salt and pepper

Note: If using thin cut pork chops, cooking time will need to be adjusted since they will cook much quicker.

  • In a bowl mix together the honey, mustard, ginger, cinnamon, and cloves.
  • Season the pork chops with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the pork chops and cook for 3 minutes per side.
  • Pour the honey mustard sauce over the pork chops and cook for an additional 10–12 minutes or until cooked through flipping the chops halfway through.
  • Transfer the pork chops to a plate and spoon the sauce over the chops.
Dinners, Soups

Recipe—Spicy Shrimp Noodle Bowl

This is one of those dishes that you look at and think, “It must have taken forever!” Wrong! This dish was on our table in less than 20 minutes from the time I started, and it was so simple. Those are some of the many reasons I love it! I first tried this recipe because I happened to have some bok choy on hand from my produce delivery and some shrimp in the freezer. It was just meant to be! This recipe is packed with wonderful Asian flavors but none of the ingredients are exotic or hard to find. I’m not typically a huge fan of ginger but in this recipe it is what takes it from ordinary to extraordinary so don’t leave it out. This noodle bowl ended up being really filling. My son is a big fan of pot stickers so I fried up a couple of those while this was coming to a boil. They were a great addition to the meal.

Note: For a vegetarian option substitute some tofu for shrimp. 

3 tbsp olive oil
1/2–1 tsp crushed red peppers (depends how spicy ou like your meals)
2 tsp garlic, minced
1 tbsp fresh ginger, grated
1 c shitake mushrooms, sliced
4 baby bok choy chopped
salt and pepper
4 c chicken broth
1.42 oz pack Swanson’s seafood concentrate or 1 c seafood stock
1 1/2 lb medium shrimp, deveined and peeled
6 oz pack chow mein noodles
4 green onions cut into three pieces, then cut lengthwise into thin “sticks”


  • In a large soup pot heat the olive oil over medium-high heat.
  • Add the crushed red peppers, garlic, ginger, mushrooms, and bok choy.
  • Season with salt and pepper.
  • Add the chicken broth and seafood concentrate.
  • Put the lid on the pot and bring to a boil.
  • Add the shrimp and the noodles and cook for 3–5 minutes or until the chow mein is tender and shrimp cooked through.
  • Add in most of the green onions reserving some for garnish.
  • Cook for another 2 minutes, turn off stove and allow pot to sit for another 2–3 minutes.
  • Ladle into bowls and garnish with remaining green onions.

Recipe adapted from Rachael Ray.


Recipe—Mandarin Beef Stir-Fry

It’s always great when you can find a healthy low fat dinner that has incredible flavor. This stir-fry is one of those dinners. Stir-fries are typically Asian dishes jam packed with veggies and sometimes meat. They are great because they cook fast, are usually really good for you, and can be a one dish main course saving on dirty dishes! When you cook stir-fries quickly over high heat the juice is seared inside the vegetables and meat retaining texture and flavor. The ginger in this recipe goes so nicely with the sweetness of the mandarins and the beef is tender and flavorful. Whip up this quick and delicious stir-fry for dinner tonight!

Note: The meat requires quite a bit of time to marinade so don’t forget to do the first few steps well ahead of time. If you like heat, add a dash of crushed red peppers. The spicy with the sweet from the oranges is a lovely combination. 

1–1 1/2 lbs rump steak, thinly sliced
2 tbsp soy sauce
1 tbsp dry sherry
2 garlic cloves, minced
1 tsp fresh grated ginger
salt and pepper
2 tbsp peanut oil, divided
1 large yellow onion, chopped
5 mandarin oranges/clementine’s
1/2 c beef stock
4 baby bok choy, sliced
1 c snow peas


  • In a large bowl, stir together soy sauce, sherry, garlic, ginger, salt and pepper.
  • Add meat, cover, and allow to marinade for several hours.
  • Heat 1 tablespoon of the peanut oil in a large non-stick wok and fry onions until softened and golden.
  • Remove onions from heat and set aside.
  • Add the remaining tablespoon of oil to the wok, turn heat to high, and add beef.
  • Cook the beef over the high heat moving constantly until all sides are brown. The high heat will sear all the juices inside.
  • Lower the heat and return the onion to the pan.
  • Squeeze the juice from 2 mandarins into the pan.
  • Cook down for a few minutes until liquid is reduced.
  • Add the beef broth slowly while stirring.
  • Continue to cook until the liquid is reduced to almost nothing, about a tablespoon. Note that this will take awhile
  • Add the bok choy and segments from the 3 remaining mandarins.
  • Turn the heat down and toss gently until the vegetables are cooked to desired doneness.
  • Add the snow peas to the wok for the last minute.
  • Remove from heat and serve.