Korean Bulgogi Fries Recipe
Ingredients
- 2 pounds lean ground beef (90% lean)
- 1 cup kimchi, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons gluten-free tamari soy sauce
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 1 tablespoon sesame oil
- 1 teaspoon pepper
- 6 cups frozen shoestring potatoes
- 1 teaspoon salt
- 3 tablespoons minced fresh chives
- 3 tablespoons minced fresh parsley
- 3/4 cup Sriracha mayonnaise
Directions
1. Refrigerate, covered, at least 4 hours. In a large nonstick skillet, cook the beef mixture over medium heat, breaking it into crumbles, until no longer pink, 12-15 minutes; drain. Stir in salt. Prepare potatoes according to package directions. In an enormous bowl, join the initial 9 fixings.
2. Sprinkle with chives and parsley. Serve with Sriracha mayonnaise. Split potatoes between 6 enormous dishes; top with meat combination.
Nutrition Facts
645 calories, 40g fat (9g saturated fat), 1 cup beef mixture with about 1 cup fries: 1150mg sodium, 40g carbohydrate (7g sugars, 4g fiber), 114mg cholesterol, 33g protein.
Tags
Dinner