@karissaathome: Consider my influenced. This crispy beef gochujang bowl was SO SO GOOD, healthy, easy, tons of protein, and my kids liked it (the sauce is spicy though so we did that on the side for littles). Recipe from masonfit.com: Ingredients For the Broth ▢ ¼ cup (84g) Gochujang ▢ 1 cup (226g) Low Fat Cottage Cheese ▢ 3 cups Chicken Broth For the Crispy Beef ▢ 1 pound Ground Beef, 96/4 ▢ 2 Tablespoons Maple Syrup ▢ 2 Tablespoons Coconut Aminos, or low sodium soy sauce ▢ 2 Tablespoons Rice Vinegar ▢ 1 Tablespoon Toasted Sesame Oil ▢ 1 Tablespoon (18g) White Miso Paste, optional ▢ 4 Green Onions, thinly sliced, white and green parts separated For Serving ▢ 2 bags (10 oz each) Frozen Jasmine Rice, or 4 cups steamed rice ▢ Cucumbers, Sliced Green Onion, Toasted Sesame Seeds or Chili Onion Crunch Instructions Blend the cottage cheese, broth, and gochujang together. Add to a saucepan over low heat. Stir occasionally. (You’re only looking to warm the broth.) Heat a nonstick pan over medium-high heat with cooking spray or a teaspoon of olive oil before adding the ground beef. Brown one side for 2-3 minutes before breaking apart and fully cooking. While the beef cooks, mix the maple syrup, rice vinegar, coconut aminos, sesame oil, miso paste, and white parts of the sliced green onions together. Add the sauce to the cooked beef, stir together, and cook for another 1-2 minutes untouched until the sauce begins to caramelize on the bottom. It should be nicely browned and crispy. Microwave the frozen steamed rice or prepare your choice of steamed rice to serve. To make 4 bowls, fill each with 1 cup of rice, 1 cup of broth, and 1/4th of the ground beef. Garnish with diced cucumber, the green parts of the green onions, and toasted sesame seeds. #easydinners #DinnerIdeas #highprotein

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Sunday 16 August 2026 01:40:51 GMT