updraftplus domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /nas/content/live/improvednature/wp-includes/functions.php on line 6114wordpress-seo domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /nas/content/live/improvednature/wp-includes/functions.php on line 6114jumpstart domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /nas/content/live/improvednature/wp-includes/functions.php on line 6114Thinly slice onions and julienne (or thinly slice) carrots.
Thinly slice 3 scallions and set aside in a bowl combined with rice vinegar. This will be your garnish.
In a large pot, combine half of a bag (4 oz) of Nature’s PRIME Shreds with beef broth and boil according to package directions.
While Nature's PRIME Shreds are boiling, make the Korean BBQ Sauce by combining soy sauce, brown sugar, pepper, ginger, minced garlic, and chili flakes in small bowl.
Drain Nature's PRIME Shreds according to directions and set aside.
In a deep pan, sauté sliced carrots and onions in sesame oil until translucent and tender.
Add prepared PRIME Shreds to the pan with carrots and onion, and toss with Korean BBQ sauce.
Allow it to heat through.
Serve over a bed of rice topped with your pickled scallions and a sprinkle of sesame seeds.
Enjoy!
Servings 0