5.0 from 3 votes
Easy Korean Beef and Rice Bowls (Tasty 15 Minute Meal)
If you’re looking for a quick and easy weeknight meal, then try this Korean beef and rice! It’s the perfect combination of flavors for a meal that’s going to become a new family favorite! With a few pantry staples, you can make a delicious meal from start to finish in just 15 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Calories: 520 kcal
Course:
Main Course
Cuisine:
Asian , Korean
Ingredients
- 1 pound lean ground beef
- 2 cloves garlic minced
- 1 cup cooked rice Basmati or Jasmine
- 1 small yellow onion
- 2 tablespoon fresh ginger minced
For the Sauce:
- 2 tablespoon brown sugar
- ¼ reduced sodium soy sauce or Tamari
- 2 teaspoon sesame oil
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon pepper
- sliced green onions for garnish
- Sesame seeds for garnish
- julienne carrots for garnish
- sliced cucumber for garnish
Instructions
- Heat oil in a large, deep skillet over high heat. Add the ground beef and cook, breaking the meat with a spoon, until cooked through, about 7 minutes or until no longer pink. Add onions, garlic, and ginger, and cook for 1 minute.
- Meanwhile, in a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes, and pepper. Pour over the ground beef and let it simmer for another minute or two.
- Served over cooked rice and top it with sesame seeds, spring onions, sliced carrot, and cucumber.
Cup of Yum
Notes
- Ground beef. For a healthier option, opt for lean ground beef in this recipe. It will not only reduce the calories but also make the dish less greasy. You can also use ground turkey as a substitute. For a leaner protein option, swap the ground beef for ground chicken.
- Spices. You can control the spice level by adjusting the amount of red pepper flakes. If you prefer a milder flavor, simply reduce the amount or omit it entirely. For an extra kick, add more.
- Reheating. When it is time to reheat the beef, you can do it in a skillet over medium heat. Add a splash of water or low-sodium soy sauce to bring back some moisture. For the rice, use a microwave or a stovetop with a bit of water.
- Freezing. If you want to freeze the leftovers for longer storage, it is absolutely possible! Korean beef freezes well and can be stored in the freezer for up to three months. However, rice doesn't freeze well as it tends to become hard and grainy. It is better to cook fresh rice when you're ready to eat the beef.
- Defrosting. When you're ready to thaw the frozen Korean beef, move it to the fridge and let it thaw overnight. Then, you can reheat it in a skillet, just like the fridge-stored leftovers.
Nutrition Information
Calories
520kcal
(26%)
Carbohydrates
40g
(13%)
Protein
51g
(102%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
141mg
(47%)
Sodium
165mg
(7%)
Potassium
929mg
(27%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
76IU
(2%)
Vitamin C
4mg
(4%)
Calcium
55mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 520
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 51g | 102% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 165mg | 7% |
| Potassium | 929mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 55mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.