Step 1

Whisk together Korean Sauce in a medium bowl. Set aside.

Step 2

Brown beef and onion in a large skillet over medium-high heat. Add garlic and ginger and sauté an additional 30 seconds. Drain off any excess fat.

Step 3

Add Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. Taste and add chili paste for spicier, brown sugar for sweeter. Remove from skillet but do not wipe out.

Step 4

Add one teaspoon olive oil and heat over medium-high heat. Add zucchini and red bell peppers (or other desired vegetables) and stir fry 2-3 minutes or to your desired crisp-tenderness.

Step 5

Layer 4 bowls with rice and top with Korean beef and vegetables.