Description
A flavorful Korean Beef Bowl featuring lean ground beef cooked with soy sauce, garlic, ginger, and a touch of sweetness from honey. Served over brown rice with pickled carrots, fresh cucumbers, and toasted sesame seeds for a vibrant and satisfying meal.
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 Vegetables (Optional):
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
Instructions
- Pickle the vegetables: In a medium bowl, combine shredded carrots and cucumbers. Add rice vinegar, water, sugar, and kosher salt. Toss to coat and let marinate for at least 10 minutes while you prepare other ingredients. Drain before serving.
- Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces, until about halfway cooked, approximately 3 minutes.
- Add flavorings to beef: Add 1 tablespoon soy sauce and 2/3 of the minced scallions to the beef. Continue cooking until beef is fully browned and cooked through, about 2 more minutes.
- Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Prepare sauce: In a small bowl, mix rice vinegar, honey, grated ginger, red pepper flakes, and remaining soy sauce.
- Finish cooking beef: Pour the sauce mixture over the beef in the skillet. Stir well and cook for 2 minutes to combine flavors. Remove from heat and stir in sesame oil.
- Garnish: Sprinkle the remaining scallions over the top of the beef. Taste and adjust seasoning with extra soy sauce or red pepper flakes if desired.
- Serve: Serve the beef hot over cooked brown rice or preferred grain. Top generously with pickled carrots, sliced cucumbers, and toasted sesame seeds.
Notes
- To pickle carrots and cucumbers, marinate them with rice vinegar, water, sugar, and salt for a fresher, tangy flavor that elevates the dish.
- Store leftovers 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 best results.
- You can freeze the beef mixture and pickled vegetables separately in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a lower-carb version, serve over cauliflower rice instead of brown rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
