Description
This Korean Beef Bowl is a quick and flavorful dish featuring lean ground beef simmered in a savory sauce with garlic, ginger, and soy, served over brown rice and topped with fresh scallions, pickled or fresh shredded carrots, cucumbers, and toasted sesame seeds. Perfect for a nutritious weeknight dinner, it combines savory, sweet, and spicy flavors in just 20 minutes.
Ingredients
Beef and Sauce
- 1 pound lean ground beef (93% lean recommended)
- 3 tablespoons low sodium soy sauce, divided
- 1 1/4 cups minced scallions (both green and white parts) from about 1 small bundle, 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)
To Serve
- Cooked brown rice (or quinoa, or cauliflower rice)
- 1 1/2 cups shredded carrots (optional: pickled for enhanced flavor)
- Thinly sliced seedless cucumbers (Persian-style or English/hot house)
- Toasted sesame seeds
Instructions
- Pickle the vegetables (optional): If desired, pickle the shredded carrots and/or thinly sliced cucumbers according to your preferred pickling method to add tang and crunch to the dish.
- Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and break it into small pieces with a spatula. Cook for about 5 minutes until browned and cooked through.
- Add scallions and soy sauce: When the beef is about halfway done cooking, stir in 1 tablespoon soy sauce and 2/3 of the minced scallions. Continue cooking until the beef is fully browned.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds to release its aroma.
- Mix the sauce: While the beef cooks, in a small bowl combine rice vinegar, honey, ginger, red pepper flakes, and the remaining soy sauce, stirring to blend well.
- Combine sauce and beef: Pour the sauce mixture over the browned beef. Stir well and cook for an additional 2 minutes to let the flavors meld. Remove the skillet from heat.
- Finish with sesame oil and scallions: Stir in the sesame oil and sprinkle the remaining scallions over the top. Adjust seasoning by adding extra soy sauce or red pepper flakes if desired.
- Serve: Spoon the beef mixture over cooked brown rice and top with shredded carrots, sliced cucumbers, and toasted sesame seeds. Serve hot and enjoy.
Notes
- Pickling the carrots and cucumbers adds a bright, tangy contrast that elevates the dish.
- Use lean ground beef to keep the dish lighter and reduce fat content.
- Adjust red pepper flakes and soy sauce to your preferred spice and saltiness level.
- For a low-carb option, substitute brown rice with cauliflower rice.
