Korean Beef Wraps

Do you love  lettuce wraps?  I do.  In a pinch, this Korean Beef Bowl from Damn Delicious (which was adapted from Six Sisters Stuff) is a fast, easy and overall light dinner.  I think I could eat this whole recipe on my own.   Today I read about substituting lentils or quinoa for beef in recipes. The substitution is less noticeable when used with a more intensely flavored recipe.  I will not get away with a straight up substitution in my house, but I will be trying to add it to beef to stretch a recipe.  The next time I make this I am adding water chestnuts (sliced), more green onion,  and I am adding quinoa.

*Do you have sesame oil.  I resisted, but now I am never without it. It really adds a lot to a recipe.
** I love my new garlic press - you don't even have to peel the garlic!!

This will be my recipe next time.

2/3 c. brown sugar
1/2 c soy sauce
2 T sesame oil*
1 t crushed red pepper flakes
1/2 t fresh grated ginger
2 T vegetable oil
6 cloves garlic, pressed**
1 lb ground beef
1 c quinoa dry
6 green onions, thinly sliced
Lettuce for wraps or rice to serve over

In a bowl mix the brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger to make the sauce.

Cook quinoa according to package directions.  (I substitute chicken broth for water sometimes ... I know ... it's a crazy life I lead.)

Heat skillet, add vegetable oil and garlic saute about 1 minute.

Add beef and cook til browned.  (I use my Mix n Chop to make this job quick and easy and make the meat mixture fine enough for my liking.)  Drain excess fat.

Add sauce, water chestnuts, quinoa and green onions.  Simmer until heated through and reduced.