Korean-Style Beef Bowls
BeefServes 6Prep 15 minsCook 13 mins
Ingredients
- 1 lb lean ground beef
- black pepper
- 2 green onions, chopped
- Cooked white rice, for serving
- FOR THE SAUCE:
- 1/4 cup reduced-sodium gluten-free Tamari, or reduced-sodium soy sauce if not GF
- 2 Tablespoons granulated sugar
- 1 Tablespoon water
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame seeds
- 1/4 teaspoon ground ginger
- 2 cloves garlic, pressed or finely minced
- FOR THE TOPPINGS:
- Kimchi, Cleveland Kitchen brand recommended
- Hot Honey Pickled Jalapenos, Cleveland Kitchen brand recommended (or regular pickled jalapenos)
- Spicy mayonnaise, made from mixing mayo with Sriracha
- English cucumber, thinly sliced
- Quick-pickled carrots
- Chopped green onions
- Toasted sesame seeds
Directions
TOTAL:
28 Mins
FOR THE SAUCE:
Add the ingredients into a small mixing bowl then whisk to combine and set aside.
FOR THE BEEF:
Heat a large skillet over medium-high heat then add the ground beef, season with pepper, and brown until the beef is cooked halfway through. Add the green onions then continue to saute until the beef is fully cooked. Drain if necessary then return to the skillet.
Turn the heat down slightly then pour the sauce into the skillet and stir to combine. Simmer until the beef is coated by the sauce, 1 – 2 minutes, then turn off the heat.
Scoop cooked rice into bowls then spoon the beef mixture on top. Add desired toppings then serve.
Notes
Estimated nutritional information is for the ground beef portion only.