Description
A flavorful Korean Beef Bowl featuring lean ground beef cooked with a savory-sweet sauce, served over your choice of brown rice, quinoa, or cauliflower rice, and topped with vibrant shredded carrots, seedless cucumbers, and toasted sesame seeds.
Ingredients
Units
Scale
For the Beef:
- 1 pound lean ground beef (93% lean)
- 3 tablespoons low sodium soy sauce, divided
- 1 1/4 cups minced scallions (both green and white parts), divided
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons minced or finely grated fresh ginger
- 1/4 teaspoon red pepper flakes, plus additional to taste
- 1 tablespoon sesame oil, plus additional to taste
For Serving:
- Cooked brown rice, quinoa, or cauliflower rice
- 1 1/2 cups shredded carrots (optional: pickle for enhanced flavor)
- Thinly sliced seedless cucumbers (Persian-style or English/hot house, optional: pickle)
- Toasted sesame seeds
Instructions
- Pickle the Vegetables: If desired, place shredded carrots and sliced cucumbers in a medium bowl. Add 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar, and 1/2 teaspoon kosher salt. Toss to coat and let marinate gently while you prepare the beef. Drain before serving.
- Cook the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it into small pieces until browned and cooked through. When the beef is halfway cooked, add 1 tablespoon soy sauce and two-thirds of the minced scallions. Once fully browned, stir in the minced garlic and cook for 30 seconds more.
- Prepare the Sauce: In a small bowl, whisk together rice vinegar, honey, grated ginger, red pepper flakes, and the remaining 2 tablespoons soy sauce.
- Combine Sauce with Beef: Pour the sauce over the cooked beef in the skillet. Stir well and cook for an additional 2 minutes to allow flavors to meld. Remove from heat and stir in 1 tablespoon sesame oil. Sprinkle the remaining scallions on top. Taste and add extra soy sauce or red pepper flakes if desired.
- Assemble and Serve: Serve the hot beef mixture over cooked brown rice, quinoa, or cauliflower rice. Top generously with shredded carrots, sliced cucumbers, and toasted sesame seeds for added texture and flavor.
Notes
- Pickling Tip: Pickling the carrots and cucumbers with rice vinegar, water, sugar, and salt adds a delightful tang that elevates the dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Rewarm gently in a skillet over medium-low heat or microwave until heated through.
- Freezing: Freeze beef mixture and pickled vegetables separately in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Variations: Use cauliflower rice for a low-carb option or substitute honey with maple syrup for a vegan-friendly alternative if you replace beef.
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 10 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
