We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com. 

One of my favorite flavor combinations just happens to be a little bit of sweet with a little bit of spicy. This beef bowl is the perfect balance and comes together in less than 15 minutes. This is prefect for those busy weekday nights when you just want to get a balanced meal on the table.


3 tablespoons brown sugar, light or dark

1/4 cup reduced sodium soy sauce

2 teaspoons sesame oil

1/2 teaspoon red pepper flakes

1/2 teaspoon ginger, grated

2 cloves garlic, grated

4 cups of cooked brown rice

1 tablespoon vegetable oil

1 red pepper, thin slices

1-2 large carrots, thin shavings or carrot noodles

3 green onions, white and green parts separated

1 pound Schaendorf ground beef

¼ cup of peanuts, rough chopped


Preparation (Servings – 4):

1) Gather all equipment and ingredients needed.

2) Whisk together brown sugar, soy sauce, sesame oil, red pepper flakes, ginger, and garlic.

3) Heat vegetable oil in a wok or large sauté pan over medium-high heat. Add red peppers, carrots, and the whites of the green onion. Cook for 2-3 minutes until vegetables are slightly tender. Remove vegetables from the pan and set aside.

4) Cook the ground beef over medium-high heat in the same pan until cooked through, 5-7 minutes, drain excess fat from the pan. Add the sauce to the pan and the cooked vegetables and cook an additional 1-2 minutes. Serve over brown rice and top with chopped peanuts and green slices of the green onion.


Recipe Notes:  If using a wok, make sure to have all of your ingredients measured, chopped, and ready to go because woks tend to cook very quickly!

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