Korean Beef Bowls.
After this, you won’t want anything other than Korean beef bowls!
It may be one of my least photogenic meals, but it certainly makes up for it in flavor.
It’s a meal that is going to check all of your boxes.
Like what else do we want in a dinner? Besides bacon or cheese, of course.
That’s right! A recipe without cheese that I’m loving. Woohoo! I’ve officially made it.
I’ve been making this version of Korean beef bowls since spring when The Pretty Dish came out. The recipe in my book uses sliced sirloin but I’m showing you a ground beef version because it is SO simple. I absolutely love the flavor combo of this recipe. It’s been a staple forever, but one day this past March I only had ground beef on hand. And we were craving it. And I wanted a dinner that would come together FAST.
Winner, right here.
Initially I didn’t think I’d love this recipe with ground beef. I thought the texture would be weird or something – or it would be too plain. You know, one of my weird mental blocks that I assign to dishes I don’t feel like trying at the time. But I actually adore it with ground beef. So much more than anticipated!
And the best part is that you can throw whatever else you’d like in the bowl. I went with some zoodles and grated carrot along with jasmine rice. But I also often do quinoa and mix it all together in one bowl. It’s the best! You can do leftover roasted vegetables, you can layer it in a zucchini boat or you could even throw it on a salad. It’s really freaking good.
The leftovers are so fantastic too. This is easily one of my favorite leftover meals. And that also makes it an incredible meal to prep ahead of time because it tastes super good the next day or two. In six words, you have got to try it!
- 1 cup uncooked jasmine rice
- 1 pound lean ground beef
- 3 tablespoons brown sugar
- 3 tablespoons low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon chili garlic sauce
- ¼ teaspoon freshly ground ginger
- 4 green onions thinly sliced
- 1 carrot freshly grated
- 1 zucchini squash spiralized
- 1 to 2 tablespoons sesame seeds for topping
- Cook the rice according to the package directions. You most likely will need 1 1/2 cups water along with a tablespoon of butter or olive oil. While the rice is cook, make the beef.
- Heat a skillet over medium heat and add the ground beef. Break it apart with a wooden spoon until it's in small pieces and brown it until the fat is rendered and cooked out. Once browned, stir in the sugar, soy sauce, sesame oil, chili garlic sauce and ginger. Reduce the heat to low and toss well, cooking for 5 minutes. Stir in the green onions. Spiralize a zucchini squash and quickly toss it in with the beef, just to cook it for a minute or two. I wouldn't cook much longer - we don't want it to be mushy!
- Spoon the rice in bowls and top with the beef and zoodles. Grate a bit of carrot on top. Sprinkle on the sesame seeds. Serve!
You can also scoop that up with a tortilla chip. For extra trashing up.