Description
This Korean Beef Bowl is a quick and healthy 20-minute meal made with ground beef, soy sauce, garlic, ginger, and sesame oil. Perfect for meal prep or an easy weeknight dinner with rice and veggies.
Ingredients
- 1 pound lean ground beef (93% lean)
- 3 tablespoons low-sodium soy sauce, divided
- 1 1/4 cups minced scallions (green and white parts), divided
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons minced or grated fresh ginger
- 1/4 teaspoon red pepper flakes (plus more to taste)
- 1 tablespoon sesame oil (plus a drizzle for finishing)
- Cooked brown rice, quinoa, or cauliflower rice
- 1 1/2 cups shredded carrots (pickled optional)
- Thinly sliced cucumbers (Persian or English)
- Toasted sesame seeds for garnish
Instructions
1. Optional: pickle carrots and cucumbers by mixing 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar, and 1/2 teaspoon salt in a bowl. Add vegetables and let marinate while cooking.
2. In a large skillet, cook ground beef over medium-high heat, breaking it into small pieces for about 5 minutes.
3. When the beef is halfway browned, add 1 tablespoon soy sauce and two-thirds of the scallions. Continue cooking until the beef is fully browned.
4. In a small bowl, whisk together the remaining soy sauce, rice vinegar, honey, ginger, and red pepper flakes.
5. Pour the sauce over the browned beef and cook for 2 minutes, stirring often, until slightly thickened.
6. Remove from heat, drizzle with sesame oil, and stir to coat evenly.
7. Serve the beef over rice or quinoa. Top with pickled carrots, cucumbers, remaining scallions, and sesame seeds.
Notes
For extra flavor, double the sauce and drizzle some over your rice.
Add a fried egg on top for a restaurant-style finish.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
To reheat, warm gently in a skillet with a splash of soy sauce or water.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 heaping 3/4 cup
- Calories: 303
- Sugar: 12
- Sodium: 530
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 2
- Protein: 24
- Cholesterol: 74