Description
A flavorful and quick Korean Beef Bowl featuring lean ground beef cooked in a savory and slightly sweet sauce, served over your choice of rice, quinoa, or cauliflower rice, topped with crunchy pickled carrots, refreshing 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
- Thinly sliced seedless cucumbers (Persian-style or English/hot house)
- Toasted sesame seeds
For Pickling the Carrots and Cucumbers (Optional)
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
Instructions
- Pickle the Vegetables: Place shredded carrots and sliced cucumbers in a medium bowl. Add 2 tablespoons rice vinegar, 2 tablespoons water, ½ teaspoon sugar, and ½ teaspoon kosher salt. Toss to coat and let them marinate gently while preparing the rest of the recipe. Drain before serving.
- Cook the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces until browned and cooked through, about 5 minutes. When the beef is halfway cooked, add 1 tablespoon soy sauce and ⅔ of the scallions. Stir occasionally.
- Add Garlic: Once the beef is fully browned, stir in minced garlic and cook for 30 seconds until fragrant.
- Make the Sauce: In a small bowl, whisk together rice vinegar, honey, fresh ginger, red pepper flakes, and remaining soy sauce.
- Combine Sauce and Beef: Pour the sauce over the browned beef in the skillet. Stir to coat and cook for 2 minutes to blend the flavors.
- Finish and Garnish: Remove from heat, then stir in sesame oil. Sprinkle the remaining scallions over the top. Taste and adjust seasoning with extra soy sauce or red pepper flakes if desired.
- Serve: Serve the hot beef mixture over cooked brown rice, quinoa, or cauliflower rice. Top generously with pickled carrots, cucumbers, and toasted sesame seeds.
Notes
- To pickle the carrots and cucumbers, use the quick vinegar, water, sugar, and salt marinade as described for added crispness and flavor enhancement.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers gently in a skillet over medium-low heat or in the microwave.
- For longer storage, freeze the beef mixture and vegetables separately in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 70 mg
