Korean Beef Bowls
Korean Beef Bowls are a tasty, one-pot, high protein meal that tastes even better than takeout. It comes together in less than 30 minutes, so it's a perfect weeknight dish that the entire family will love!
Servings: 4
Calories: 239kcal
Equipment
- Chef's Knife
- Skillet
- Silicone Spatula
Ingredients
Korean Beef
- 1 pound ground beef I recommend 93/7 lean
- ½ teaspoon black pepper
- 1 teaspoon ginger paste
- 2 teaspoon minced garlic
- 3 tablespoon brown sugar
- ¼ cup coconut aminos or soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup hot water
Accompaniments
- shredded cabbage
- ½ teaspoon salt
- green onions chopped
- sesame seeds
- cooked white rice
- red pepper flakes optional
Instructions
- Sear the ground beef in a large skillet, seasoning with the black pepper. Use a silicone spatula to crumble the meat as you're cooking.
- Drain any excess grease (if using a fattier beef), then add in the ginger paste and minced garlic.
- Cook for another two minutes or until aromatic.
- Pour in the brown sugar, coconut aminos, sesame oil, cornstarch, and hot water.
- Stir well until combined and a thick sauce begins to form on the beef.
- If you're serving with cabbage, push the meat to one side of the skillet and add the shredded cabbage to the other side.
- Sauté for a few minutes until softened, stirring occasionally, then season with salt.
- Finally, remove the pan from heat and top the Korean Beef with chopped green onions and sesame seeds.
- Spoon over cooked white rice. Serve with extra green onions, sesame seeds, and (optional) red pepper flakes for a hint of spice. Enjoy!
Notes
Nutrition Notes:
The nutritional facts are calculated for the beef only (as some people won't serve this with cabbage and/or rice) and using 93/7 lean ground beef. Your nutritional values will vary based on the type of ground meat you use.
Tips & Tricks:
Because coconut aminos and/or soy sauce has lots of sodium, we don't season the ground beef with any salt in Step 1. The sauce should make it salty enough after cooking. However, you can add any extra salt towards the end of the recipe after tasting if you feel it needs some.
Speaking of salt - if you follow my instructions to sauté the cabbage in the same skillet as the beef, I recommend not adding salt to the cabbage until it's softened. Adding salt before will release water from the cabbage which will water down the sauce on your beef.
Nutrition
Calories: 239kcal | Carbohydrates: 14g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 709mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 0.1mg