Korean Ground Beef Bowl combines all the delicious flavors of Korean BBQ in under thirty minutes. With notes of sweet and tangy, this simple dish is a great way to make dinner easier!
Why You’ll Love It
Needless to say, with the school year just starting, I’ve been needing some easy and fast dinners. This Korean Ground Beef Bowl has become a family favorite just by the sheer simplicity of the dish and the layers of flavor. Sweet and tangy does not sound like it belongs on ground beef, but just trust me. You can’t go wrong with 30-minute meals that require few ingredients and taste like this!
- Use grassfed beef that is less than 10% fat. The more fat, the more greese. If you are using more than 10% fat, drain the beef after it is cooked before adding the soy sauce mixture.
- Use fresh ginger and garlic. Here’s my favorite tip: freeze ginger and use it when you need it! It is so much easier to grate.
- Use minute rice to make this dinner even easier and quicker!
- Use honey as the sweetener. To avoid sugar, use honey to sweeten this dish to give it that perfect tanginess!
- Beef: 1 LB grass-fed ground beef. For a leaner option, you can use beef with less than 10% fat.
- Vegetables: Broccoli florets. You can also add bell peppers or snap peas for more crunch.
- For the Sauce:
- Base: Soy sauce for saltiness.
- Heat: Red pepper flakes. Adjust to your desired spice level.
- Sweetness: Honey. Maple syrup can also be a substitute.
- Aromatics: Freshly grated ginger and minced garlic cloves.
- Oil: Sesame oil for that distinctive Asian flavor.
- For Serving:
- Rice: Best with jasmine or basmati. Brown rice for a healthier option.
- Optional toppings: Toasted sesame seeds, sliced green onions for freshness, pickled radishes, and carrots for a tangy crunch.
- Vegetarian: Substitute ground beef with tofu or tempeh.
- Gluten-free: Use tamari or a gluten-free soy sauce alternative.
- Spicier: Add extra red pepper flakes or a dash of sriracha or gochujang.
This dish pairs well with Korean barley tea or a light beer. Kimchi, Korean pickled cucumbers, or a fresh Asian-inspired salad would make great side dishes.
How to make Easy Korean Ground Beef Rice Bowls
- Make the sauce by mixing the soy sauce, red pepper flakes, sesame oil, and honey. Set aside.
- Boil water and cook rice according to package instructions.
- Heat a medium cast-iron pan over medium heat. Cook ground beef until it is no longer pink, then add sauce and broccoli florets and cook for another 5 minutes.
- Serve these bowls by adding rice, then topped with ground beef and broccoli, then top with sesame seeds and green onions. Mangia!
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Microwave the beef and broccoli mixture for 1-2 minutes or until heated through. Alternatively, you can reheat it on the stove over medium heat. If the mixture seems dry, add a splash of water or a bit more soy sauce.
- Freezing: The beef and broccoli mixture can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
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Easy Korean Beef and Broccoli
- 1 LB ground beef
- 1 TBS sesame seed oil
- 5 cloves of garlic
- 2 cups broccoli florets
- 1 tsp fresh grated ginger
- 1/2 cup soy sauce
- 2 TBS honey
- 1/4 tsp red pepper flakes
- 2 cups cooked rice
- In a medium pot, cook rice according to package details. Set to the side.
- In a medium-sized cast iron pan, cook ground beef until it is well done over medium heat. Drain the beef, and set to the side.
- Return the pan to the stove. Toss in the sesame seed oil. Finely chop the garlic and add to the pan, sauteing for 2 minutes. Add in the broccoli florets, soy sauce, ginger, red pepper flakes, and honey. Reduce heat to low, and simmer for 10 minutes. Add beef and stir.
- To serve, add rice to the bottom of the bowl, and top with beef and broccoli. Add sesame seeds and scallions, and serve immediately! Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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