What’s for Supper? Korean Beef
By Patty Schell

Many times, we opt for the ease of someone else’s kitchen like McDonald’s, Pizza Hut, or even our favorite Asia place. But in just a few minutes, you can have something pretty yummy without the drive-thru. This is a very easy recipe my daughter, Genevieve, whipped up after working her eight. It can be on the table in no time and is a very tasty weeknight treat that was quicker than calling for takeout. Enjoy!

Korean Beef 


1 pound lean ground beef, Genevieve used 93/7
1 tablespoon sesame oil
3 tablespoons minced garlic
1 tablespoon grated ginger root
½ cup soy sauce
¼ cup brown sugar, Genevieve used Splenda brown sugar
1 16-ounce coleslaw mix
1 tablespoon sriracha, or to taste. Garlic chili paste would be good here, too.
3 green onions-scallions, sliced


Cook ground beef over medium heat in pan coated with cooking spray.
When meat is almost finished push to one side, add sesame oil, then garlic and ginger.
Cook only for about a minute, then stir into meat.
Mix together soy sauce and brown sugar. Add to pan with meat mixture.
Add coleslaw mix. Cook until wilted.
Sprinkle with green onions and serve.
Serve with cooked rice. My favorite is Jasmine. Or this is also a good filling for lettuce wraps.

You don’t need a silver fork to eat good food. ~Paul Prudhomme

Weight Watchers: This is a 6 Smart Points recipe. If eating with rice, count accordingly.

About Patty Schell’s daughter:
Genevieve Hays is a corporate trainer for Walmart, who on her off time enjoys recreational cooking. She also has a home business making custom aprons. Her motto: Every girl needs practical and pretty aprons for those everyday battles.  You can check out her wares on her Facebook page Apron Armor or at her Etsy store Apron Armory.