Description
A quick and flavorful Korean Beef Bowl featuring lean ground beef simmered in a savory and slightly sweet sauce, served over rice and topped with fresh vegetables and sesame seeds. Perfect for a nutritious weeknight dinner ready in just 20 minutes.
Ingredients
Beef and Sauce
- 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, 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)
Sides and Toppings
- Cooked brown rice (or quinoa, or cauliflower rice)
- 1 1/2 cups shredded carrots (optional: pickled for extra flavor)
- Thinly sliced seedless cucumbers (Persian-style or English/hot house)
- Toasted sesame seeds
Instructions
- Pickle Vegetables (Optional): If desired, pickle the shredded carrots and/or thinly sliced cucumbers using your preferred method to enhance their flavor and add a tangy crunch to the dish.
- Brown 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 halfway cooked, stir in 1 tablespoon soy sauce and two-thirds of the scallions to infuse flavor into the meat. Once fully browned, add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Prepare the Sauce: While the beef cooks, in a small bowl, combine rice vinegar, honey, minced ginger, remaining soy sauce, and red pepper flakes. Stir until well mixed.
- Combine Sauce and Beef: Pour the prepared sauce over the browned beef in the skillet. Stir well to coat the meat evenly and cook for 2 more minutes to meld the flavors.
- Finish and Garnish: Remove the skillet from heat and stir in the sesame oil. Sprinkle the remaining scallions over the top. Taste and adjust seasoning by adding more soy sauce or red pepper flakes if desired.
- Serve: Spoon the hot beef mixture over cooked brown rice (or your choice of quinoa or cauliflower rice). Top generously with shredded carrots, sliced cucumbers, and toasted sesame seeds for texture and flavor contrast.
Notes
- Pickling the carrots and cucumbers adds a tangy brightness that complements the savory beef, but it’s optional.
- You can substitute brown rice with quinoa or cauliflower rice for different textures or dietary preferences.
- Adjust the amount of red pepper flakes to your spice tolerance.
- Use lean ground beef to keep the dish lighter and less greasy.
- Leftover beef can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
