Bulgogi Stir-Fry (BBQ beef)

I posted a photograph of this dish and now everyone wants the recipe but I got it from the fabulous Budget Meal Planner emails so no easy place to point people to so…surprise blog post! With the world gone nutty, I have been meaning to write but my usual coping mechanism of swinging wildly between reading obsessively and binging TV shows hasn’t really inspired me to write anything yet. I imagine it’s coming but the current use of my planners (yes, I have two now…I may also be coping in doubling down on planning all the things) seems to be getting me through it (with occasional breakdowns over really dumb things). Now, onto the recipe!

I also liked the colors in this one!

This came together a lot faster than I thought it would. I recommend having everything chopped and measured out before cooking as otherwise this won’t work super well. Also, I started it way too early as my rice was nowhere near done when the meat dish was ready to eat. That said, it was an easy and fast weeknight dinner and left me with leftovers for the next few days. I think though the recipe called for way too much rice. I made the usual amount on the Publix bag (1 cup of dry rice) and that is plenty. The recipe originally called for 2 cups of dry rice to be prepared. This is yummy – the sauce adds a bit of of a kick with the sriracha but it also has a touch of sweetness due to the brown sugar. I’ve tried a few different Korean BBQ recipes but this one is my favorite so far. Also, for my vegetarian friends, pretty sure this would be tasty with meatless crumbles or tofu too!

Ingredients (4 servings):

• 1 lb. ground beef
• 1 Tbsp. sesame oil
• 1 carrot, sliced
• 3 garlic cloves
• 1 tsp. fresh ginger
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 tsp. sriracha
• 2 stalks green onion
• 1 cup dry rice


  1. Begin by cooking rice according to package instructions.
  2. In a large pan over high heat, add sesame oil, minced garlic, and grated ginger. Immediately add ground beef and cook until it browns. Crumbling it as it cooks.
  3. When the beef is about half way cooked, add sliced carrots.
  4. Remove about 80% of the fat that accumulates, and add brown sugar, soy sauce, and sriracha. Cook until liquid has mostly disappeared (this took the longest – maybe about 10 minutes).
  5. Serve 1/4th of the mixture with rice. Top with green onion slices.

I keep trying lettuce wraps…

Sigh. I love bread. I really do. In every form they have figured out how to make bread, I adore it. But it does not adore me so well so I try to be wary of eating bread with every meal. So, lettuce wraps. Everyone…I keep trying. I think there is some secret to using lettuce as a bread substitute I have not cracked yet. I think part of it is Publix fails in having the kind of lettuce everyone suggests to use (Bibb) so I usually am trying to make iceberg lettuce work and let’s be honest…it never works for much of anything. So, I’ll keep trying!

This recipe is tasty and if anyone has Philly cheesesteak cravings, this should satisfy it! The recipe lightens the recipe a lot and it was super simple, always a bonus. I also always enjoy when I get to have steak at home (with cheese!).

Philly Cheesesteak Lettuce Wrap

Requires a fork since I fail at lettuce wrapping

Philly Cheesesteak Lettuce Wraps (original recipe on SkinnyMs.)
Serves 4 (with two wraps a piece)

1/2 tablespoon olive oil
1 pound lean steak (I used the kind they sell for stir-frys as it’s already cut!)
1/2 teaspoons salt
1/4 ground black pepper
2 teaspoons dry oregano leaves
1 yellow onion, sliced into strips
1 green bell pepper, sliced into strips
1 red bell pepper sliced into strips
8 large lettuce leaves (I used iceberg – it fails. Try for the original recipe recommendation: bibb lettuce)
1/2 cup shredded provolone cheese (I have some Italian mix as Publix didn’t have a straight provolone option to buy)


  1. In a large skillet over high heat, add the olive oil. Once hot, add the steak and season with salt and pepper. The oil will splatter so be on guard for that!
  2. Add the oregano, onion, and the green and red bell peppers. Cook for 5 to 10 minutes or until the beef is cooked through and the peppers and onions are soft.
  3. Spoon the mixture into the lettuce cups and sprinkle cheese on top. Serve hot so the cheese melts for you.

Beef Taco Skillet

Somewhere along the way, I cut a short, easy looking recipe from a newspaper. I can’t for the life of me remember which one or where I might have been living when I did so. I’ve narrowed it down to either my grad school days or since I moved out here but that’s the best I can do. This Beef Taco Skillet used tomato soup for its base and I am a big fan of using Campbells for a starter – a recipe always seems fool-proof to me then.

This recipe is definitely one of the easiest I’ve ever put together and it cooked up quickly and easily. But then, what I ended up I wasn’t quite sure what to do with. The skillet gives you a concoction of beef and tortillas cooked with salsa and tomato soup. It isn’t quite thick enough to be a stew and not thick enough to be a soup. It’s somewhere in the middle. I wasn’t exactly sure how to serve it. I think for the leftovers I’ll make rice to go with the dish, but for tonight I made do with tortilla chips and sour cream.

I liked this dish but the taste of tomato soup sort of overwhelms it. I also think if I were to make this again I would add a dash of taco seasoning to give a better kick to it. As it is, this is a very mild, bordering on bland dish but filling. I had only a small helping myself and I’m stuffed. I also, unlike what the recipe called for, didn’t put cheese over the entire finished product, only my portion of it. As it will be eaten over the week, I figured I would prefer adding fresh cheese to each serving rather than putting it all on at once.

Honestly, I have a better Mexican skillet recipe in a cookbook I prefer to this one so it’s one that is not getting a permanent place in my recipe box but I’m glad I tried it out. For a busy night when you aren’t sure what to make and you know you have a pound of hamburger in the freezer, I could see this becoming an easy, go-to dish.

Beef Taco Skillet


1 lb. ground beef
1 can tomato soup
1/2 cup salsa
1/2 water
4 flour tortillas (8″ round, cut into 1″ pieces)
1/2 cup taco blend shredded cheese


1) Brown beef in 10″ skillet until well-browned; drain fat
2) Stir in soup, salsa, water and tortillas.
3) Heat to a boil, reduce heat to low and cook for 5 minutes
4) Stir and serve; top each serving with cheese.

Makes 4 servings