Korean Beef Bowls (Edit recipe)

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I, like many of y'all, am always looking for easy, high-protein dinners that I can whip up in no time, and these Korean Beef Bowls are all of the above! They were such a big hit over here, I ended up making them for dinner twice last week. Serve this up over a bed of rice (my personal favorite hack here is to cook my rice in bone broth for some additional protein and flavor) with all of the toppings, and you're in business. I can't recommend this meal enough when you want something flavorful and satisfying (that is actually super simple and quick to make). Hope y'all enjoy!

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

1 Tbsp Sesame Oil
1 lb Ground Beef
6 oz Shiitake Mushrooms, sliced
1 bunch Green Onion (Scallion), chopped
3 cloves Garlic, minced
2 Tbsp Low Sodium Soy Sauce, or coconut aminos
2 Tbsp Rice Vinegar
2 tsp Fish Sauce, optional
1 Tbsp Sriracha
1 Tbsp Honey
2 Tbsp Ginger Root, minced
1 pinch Salt and Pepper

For Topping

1 cup Cucumber, sliced
1 cup Carrots, shredded, I like to marinate the cucumber and carrots in a couple of tbsp of rice vinegar and water plus a sprinkle of salt
4 cups Basmati Rice, I like cooking my rice in bone broth for some additional protein and flavor
1 Avocado, diced
1 pinch Sesame Seeds
4 Lime, wedges

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If marinating/"quick pickling" your carrots and cucumbers, do this first and allow it to sit in the fridge while you make the rest of the meal. Cook rice according to package directions.
Add sesame oil to a large skillet over medium heat. Add mushrooms, and cook for a few minutes until they begin to soften.
Add in ground beef and a pinch of salt and pepper. Break into pieces.
When beef is about halfway cooked, add 3/4 of the scallions and garlic. Stir and allow to cook for a few more minutes.
Meanwhile, make sauce by adding soy sauce or coconut aminos, rice vinegar, fish sauce, sriracha, honey, ginger, and black pepper to take to a small bowl. Mix well.
Pour in your sauce, stir, and allow to cook for a few more minutes.
Serve over cooked rice and top with remaining scallions, carrot and cucumber mixture, avocado, sesame seeds, a squeeze of lime, and extra sriracha if desired. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	511
Fat:	20 g
Carbohydrates:	47 g
Protein:	34 g
Cholesterol:	100 g
Sodium:	668 mg
Fiber:	2 g
Sugars:	8 g
Calculated per serving.