Korean Ground Beef Bulgogi, the healthy way!

 I love Korean food, and bulgogi is one off my favorite. It  is way to high in sugar and sodium, so I make a cleaner, healthier version. I love to serve mine with jasmine rice and pickled Asian veggies which I will include the recipe for. They pair so well together. This meal comes together in under 30 minutes. I finally broke down and ordered one of the viral choppers on Tik Tok and it is a life changer! Saves so much time. I got a great deal and love mine, I linked it below with the sweetener. It is 25% off and has a $5.00 coupon at checkout. Don't miss out. One of my most used ingredients is Lakanto Monkfruit Sweetener. It comes in white sweetener and dark sweetener, so I use both depending on what the recipe calls for. Both have no after taste and my Husband and kids can't tell the difference. They can be pricy, but I purchase mine on Amazon and have linked them below. Enjoy!

Healthy Korean Ground Beef Bulgogi

• 1.5 lbs. 93% lean ground beef
• 1/3 cup low sodium soy sauce
• 1/4 cup Lakanto Golden Monkfruit Sweetener
• 4 cloves minced garlic
• 1 tbs. grated ginger
• 1 tbs. rice wine vinegar
• 1 tbs. toasted sesame oil
• 1 small onion diced
• 3 green onions chopped
• 1 tbs. sesame seeds

• Cook Jasmine rice according to instructions. Add vegetable oil to a pan and heat on medium. Add your beef and cook through. Add the garlic, onion and ginger and saute for about 5 minutes. Mix together the soy sauce, sweetener, garlic, ginger, rice wine vinegar, sriracha and sesame oil. Pour over the beef and mix well. Saute for about 5 minutes until the sauce starts to thicken and the meat turns brown.  Add the green onion and sesame seeds to garnish and serve over the rice with pickled veggies on the side.

Asian Pickled Veggies

• 2 cups shredded carrots
• 1 lg. sweet onion sliced thin
• 2 cups daikon radish, peeled and cut into matchsticks
• 2 cups red radish
• 6 garlic cloves cut into large pieces
• 3-5 thai red peppers cut in half (depending on the heat you like)
• 1 cups boiling water
• 1/2 cup white vinegar
• 1/4 cup Lokanto white sweetener
• 1 tsp. salt

In a large mason jar combine all of your chopped vegetables. Boil your water. When it is boiling, add your white vinegar, sweetener and salt. Stir well to dissolve the sugar and salt.  Pour over vegetables. Cover and shake well. Place in the refrigerator. (It will keep for at least a week,)

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