Korean Beef Skillet


1 lb ground beef (93% or leaner)
2 c baby or regular bok choy, or green cabbage, cut into 1-inch pieces
3 cloves garlic, minced
1/2 c Korean barbecue sauce
1/4 c water
1/4 tsp crushed red pepper flakes
1 c thinly sliced red cabbage
1/2 c fresh bean sprouts or shredded carrot
1/2 c thinly sliced green onions
hot cooked brown rice

thinly sliced seaweed and thinly sliced red radishes


Heat large nonstick skillet over medium heat until hot. Add ground beef, bok choy and garlic; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally.

Stir in barbecue sauce, water, red pepper; cook 1 to 2 minutes or until heated through, stirring occasionally. Remove from heat. Stir in red cabbage, bean sports and green onion. Let stand 5 minutes.

Serve beef mixture over rice. Top with seaweed and red radish, if desired.