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!
Prep Time: 10mins
Cook Time: 10mins
Total Time: 20mins
FOR THE BEEF
1poundlean ground beef - I used 93% lean
3tablespoonslow sodium soy sauce - plus additional to taste, divided
1 1/4cupsminced scallions - both green and white parts (from about 1 small bundle), divided
1tablespoonminced garlic - about 3 cloves
2tablespoonsminced or finely grated fresh ginger
¼teaspoonred pepper flakes - plus additional to taste
1tablespoonsesame oil - plus additional to tase
Cooked brown rice - quinoa, or cauliflower rice
1 1/2cupsshredded carrots - see recipe notes to pickle them for an upgrade
Thinly sliced seedless cucumbers - Persian-style or English/hot house
Toasted sesame seeds
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.
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.