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–+ servings
Korean Beef Bowl

Delicious Korean Beef Bowl in Just 20 Minutes for Busy Nights

This Korean Beef Bowl is a quick, healthy recipe perfect for busy nights, combining savory beef and vibrant vegetables.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound Ground Beef Use 93% lean for a healthier option.
  • 3 tablespoons Low Sodium Soy Sauce Substitute with tamari for a gluten-free option.
  • 2 cloves Garlic Minced or finely chopped.
  • 1 tablespoon Fresh Ginger Grated for the best aroma.
  • 1/2 teaspoon Red Pepper Flakes Adjust according to spice tolerance.
  • 1 tablespoon Sesame Oil Add at the end for maximum aroma.
For the Sauce
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Honey Brown sugar can be used as a substitute.
For Serving
  • 4 cups Cooked Brown Rice/Quinoa/Cauliflower Rice Choose your base.
  • 3 scallions Scallions Use both green and white parts.
  • 1 cup Shredded Carrots Can be pickled for extra zing.
  • 1 cup Cucumbers Persian cucumbers work well.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat to medium-high and add the ground beef. Cook for about 5 minutes, breaking it apart with a spatula until browned.
  2. Once the ground beef is halfway cooked, stir in 1 tablespoon of soy sauce and two-thirds of the sliced scallions. Cook until fully browned.
  3. Add the minced garlic to the skillet with the beef, and sauté for an additional 30 seconds.
  4. In a separate bowl, mix together rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce. Whisk until combined.
  5. Pour the sauce mixture over the cooked beef in the skillet. Stir well and allow it to simmer for 2 minutes.
  6. Remove from heat and stir in the sesame oil. Garnish with remaining scallions.
  7. Serve the beef mixture over cooked rice or quinoa, topping with shredded carrots and cucumber slices.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

This recipe is great for meal prep and can be customized with various grains or proteins. Store leftovers in an airtight container for up to 4 days.

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