Korean Beef Bowl
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4 servings
-
Calories
303 kcal
Korean Beef Bowl
Report
Quick and healthy Korean beef bowl — ready in 20 minutes and made with simple ingredients! Serve with rice and veggies for easy dinners or meal prep!
Share:
Ingredients
FOR THE BEEF:
- 1 pound lean ground beef (I used 93% lean)
- 3 tablespoons low sodium soy sauce plus additional to taste, divided
- 1 ¼ cups minced scallions both green and white parts (from about 1 small bundle), divided
- 1 tablespoon minced garlic about 3 cloves
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons minced or finely grated fresh ginger
- ¼ teaspoon red pepper flakes plus additional to taste
- 1 tablespoon sesame oil plus additional to tase
FOR SERVING:
- cooked brown rice quinoa, or cauliflower rice
- 1 ½ cups shredded carrots see recipe notes to pickle them for an upgrade
- Thinly sliced seedless cucumbers Persian-style or English/hot house
- toasted sesame seeds
Instructions
- Pickle the carrots and/or cucumbers if desired (see recipe notes—I highly recommend).
- In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 5 or so minutes. When the beef is about halfway finished cooking, add 1 tablespoon of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic and cook 30 seconds.
- While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce.
- Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired (I added a bit more of each).
- Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.
Notes
- TO PICKLE THE CARROTS AND CUCUMBERS: Place the vegetables in a medium bowl. Top with 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar and 1/2 teaspoon kosher salt to coat the strands. Let marinate/gently pickle while you prepare the rest of the recipe. Drain then use to top the bowls.
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat on the stove. You can also reheat this dish in the microwave.
- TO FREEZE: Store the beef mixture and vegetables in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4); heaping 3/4 cup
Calories
303kcal
(15%)
Carbohydrates
17g
(6%)
Protein
24g
(48%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
74mg
(25%)
Potassium
600mg
(17%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
6968IU
(139%)
Vitamin C
8mg
(9%)
Calcium
55mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1(of 4); heaping 3/4 cup | |
| Calories | 303kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 24g | 48% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 74mg | 25% |
| Potassium | 600mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 6968IU | 139% |
| Vitamin C | 8mg | 9% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
