I am teaming up with Little Leaf Farms to present a second recipe on how I am using their baby crispy greens. Before going out with my sister, her husband, and our friend CP the other day, we all decided to have dinner together, and my sister pulled together this simple and easy meal for us. Simple is delicious, and this was a comforting and healthy meal. Thanks to The Recipe Critic for providing the recipe for the ground beef!
Little Leaf Farms is a high-tech and completely sustainable greenhouse that primarily grows baby green and red leaf lettuce. They’re based out of Devens, MA and only ship to retailers that they can deliver to within 24 hours — New England and parts of New York. That means their lettuce is fresher and lasts longer than most of the other brands you’ll find in your grocery store, which are typically shipped in from CA and AZ and spend a week on a truck before they even get to the store.
- 1 pound lean ground beef
- 3 garlic cloves, minced
- ¼ cup packed brown sugar
- ¼ cup reduced-sodium soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon pepper
- 2 cups hot cooked white or brown rice
- sliced green onions and sesame seeds for garnish
- In a large skillet, cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
- In a small bowl, mix the brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
- Assemble bowl (I used Little Leaf Lettuce, bok choy, Chinese sausage, egg, king mushrooms, nori, and rice seasoning)
This content was created in paid partnership with Little Leaf Farms. For more information on Little Leaf Farms, please visit http://www.littleleaffarms.com/