Cheater Korean Beef

My mother-in-law sent this recipe to me awhile back and I had it in the back of my mind to make soon.  It's an easy, cheat version of Korean Beef and SO SO GOOD!

I served it on a bed of rice and the family ate.it.all!

INGREDIENTS:

1/4 cup brown sugar, packed
1/4 cup reduced sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef  Coupons
2 green onions, thinly sliced
1/4 teaspoon sesame seeds
 white rice

DIRECTIONS:

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large skillet over medium high heat.
Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
Serve immediately over rice, garnished with green onion and sesame seeds, if desired.

I served this dish with a side of 

Broccoli with Asian Garlic Sauce and you can find that recipe here

Asian Turkey Lettuce Wraps

Whether we are at PF Changs or Cheesecake Factory, I love to order the Lettuce Wraps.  So last week I found this recipe and decided to serve them for dinner.  They were fantastic!!

I served them with a side of prepared store-bought sushi from Kroger (because I LOVE Kroger sushi)

(recipe courtesy of EatYourselfSkinny)

INGREDIENTS
1¼ lb. lean ground turkey
1 Tbsp olive oil
1 clove garlic, minced
⅛ tsp. ground ginger
4 green onions, thinly sliced
1 (8 oz) can sliced water chestnuts, drained and coarsely chopped (I omitted these simply because I couldn't find them anywhere in the store)
3 Tbsp hoisin sauce
2 Tbsp lower-sodium soy sauce (green top)
1 Tbsp rice vinegar
2 tsp. roasted red chili paste
⅛ tsp. salt
12 Boston lettuce leaves

INSTRUCTIONS
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned.
Stir to crumble.
Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture.
Toss to coat completely.
Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!