Try this Korean Ground Beef Bowl the next time you need to use ground beef and need a new flavor profile. They are so quick to make and your family will love it!
Korean Ground Beef Bowl
Korean flavors, a good way to use ground beef rice and even get a few veggies.
- 1 Pound Ground Beef
- 1-2 Cups Brown Rice
- 3 Garlic Cloves Minced
- 1/4 cup Brown Sugar
- 1/4 cup Gluten Free Soy Sauce or Coconut Aminos
- 1 tsp Fresh Minced Ginger (or 1/4 tsp ground ginger)
- 1/2 tsp Red Pepper Flakes
- 2 tsp Sesame Oil
- 2 Bell Peppers Juliened
- 1 Zucchini – mandolined or sliced into thin circles or sliced into long thin slices
- 1 tbsp Avocado Oil
- 1 Sliced green onion
Start cooking the rice according to instructions on the package
In a large skillet start cooking the ground beef over medium-high heat until all the pink is gone/cooked
In a separate medium skillet add avocado oil and start sauteeing the zucchini and bell peppers until starting to soften
Whisk together in a bowl the brown sugar, soy sauce, ginger, garlic, red pepper flakes and sesame oil
Add the vegetables to the pan with the ground beef
Pour the sauce over the beef and veggies and let cook for just a few minutes longer until fully combined
Serve the beef and veggies over the brown rice and top with sliced green onions
Quick Dinners in 20 Minutes or Less
I am always searching for quick dinners and recipes that I can make when I realize I’ve forgotten to plan for dinner. We also have a lot of ground beef in our freezer because we buy grass finished cow meat from local farmers. So, I needed a solution that helped me use ground beef that wasn’t tacos or meat loaf.
I love Asian flavors and when I came across this insanely good bulgogi beef recipe I thought, I think I can make this with ground beef and veggies!
And it works! It’s so good, so fast and I haven’t tested on kiddos yet, but I’m fairly certain it would be kid approved.
Plus, you’ll get another serving of veggies into your day!
If you’d like to avoid rice, you could use Japanese Sweet Potatoes or a bed of roasted veggies.
Make this #vegetarian and use the sauce for multiple vegetables like zucchini, bell peppers, carrots, snow peas and broccoli, top over rice or sweet potatoes.
Use a healthier sugar option like 1/4 cup of honey in place of the brown sugar.
Give this recipe a try and post in the comments if you added 1 or 2 extra veggies into the dish! Enjoy!