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Korean Beef Bowls

These Korean beef bowls are made with ground beef cooked in a sweet and savory sauce, steamed rice and a colorful assortment of vegetables. An easy dinner option that's ready in less than 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 451 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 1/4 lbs lean ground beef I use 90% lean
  • 2 teaspoons minced garlic 
  • 1/2 teaspoon minced fresh ginger
  • 1 tablespoon sesame oil
  • 1/4 cup brown sugar
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon cornstarch
  • 1/4 cup sliced green onions
  • 1 tablespoon sesame seeds
  • 3 cups Steamed rice
  • 3 cups steamed or sauteed vegetables such as broccoli, asparagus, carrots, mushrooms and/or peppers

Instructions

    Cup of Yum
  1. Place a large pan over medium high heat on the stove. Add the ground beef and cook, breaking the meat up with a spatula, until done, approximately 4-6 minutes.
  2. Add the garlic and ginger to the pan and cook for 1 more minute.
  3. In a small bowl, whisk together the sesame oil, brown sugar and soy sauce.
  4. Pour the sauce over the meat and bring to a simmer. Cook for 3-4 minutes.
  5. Mix the cornstarch with 1 tablespoon of cold water. Add it to the beef mixture and cook for 1 minute or until sauce has thickened.
  6. Stir in the green onions and sesame seeds.
  7. Divide the rice and vegetables between 4 bowls. Spoon the beef over the top and serve.

Nutrition Information

Calories 451kcal (23%) Carbohydrates 48g (16%) Protein 34g (68%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 87mg (29%) Sodium 630mg (26%) Potassium 588mg (17%) Sugar 13g (26%) Calcium 58mg (6%) Iron 4.3mg (24%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 451

% Daily Value*

Calories 451kcal 23%
Carbohydrates 48g 16%
Protein 34g 68%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 87mg 29%
Sodium 630mg 26%
Potassium 588mg 13%
Sugar 13g 26%
Calcium 58mg 6%
Iron 4.3mg 24%

* Percent Daily Values are based on a 2,000 calorie diet.