Description
A comforting Korean Beef Bowl packed with lean protein, vibrant vegetables, and aromatic flavors, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound lean ground beef
- 3 tablespoons low sodium soy sauce
- 1 1/4 cups minced scallions
- 1 tablespoon minced garlic
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons minced or finely grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 1 tablespoon sesame oil
- Cooked brown rice, quinoa, or cauliflower rice (base)
- 1 1/2 cups shredded carrots
- Thinly sliced seedless cucumbers
- Toasted sesame seeds
Instructions
- If desired, pickle the carrots and cucumbers by placing them in a medium bowl and coating with 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar, and 1/2 teaspoon kosher salt. Let marinate while preparing the rest of the recipe. Drain before using.
- In a large skillet, brown the ground beef over medium-high heat, breaking it into small pieces until browned and cooked through, about 5 minutes. Add 1 tablespoon of soy sauce and 2/3 of the scallions halfway through cooking.
- Once fully cooked, stir in minced garlic and cook for an additional 30 seconds.
- In a small bowl, mix together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce. Pour this sauce over the browned beef and cook for 2 minutes.
- Remove from heat and stir in sesame oil.
- Serve the beef hot over rice, topped with pickled carrots, cucumbers, and toasted sesame seeds.
Notes
For added texture, try adding some chopped nuts or crispy fried onions just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg