Korean Vegetarian Beef

(this makes a double recipe to have some leftovers)



INGREDIENTS

• 2 packages beef substitute crumbles
• 1/2 cup brown sugar, lightly packed (originally called for 1 cup which was way too much)
• 1/2 cup light soy sauce
• 2 tablespoon olive oil
• 2 tablespoon sesame oil
• 2 large onion, thinly sliced
• 6 cloves garlic, minced
• 4 tablespoons fresh ginger, grated
• 1 teaspoon dried red chili flakes
• 1 teaspoon ground black pepper (or less)
• 2 teaspoon sesame seeds
• 8 cups basmati rice,cooked (we used brown rice)
• 1/2 cup green onions,thinly sliced (optional)
• 4+ cups broccoli

INSTRUCTIONS

1. In a skillet, over medium heat, sauté the onions in olive oil until slightly caramelized; add the garlic and veggie round ground and continue to sauté for another 5 minutes.
2. Add the soy sauce, sesame oil, ginger, dried red chili flakes, ground black pepper, and brown sugar. Stir well into the veggie ground round mixture.
3. Steam broccoli on the side
4. Continue to sauté until all of the liquid is absorbed - about 4-5 minutes.
5. Add in the sesame seeds and stir to incorporate.
6. Serve over cooked rice and top with sliced green onions.