Simple Korean Beef Bowls with Rice & Veggies
I have been making these simple Korean beef bowls on repeat for the last couple of years. They can be made in 20 minutes (30 if you're making the rice) and are great for leftovers. Not to mention, they pack a punch in the flavor department.
Have picky eaters in the family? No worries, I can almost guarantee that everyone in the fam will ask for seconds. -- Nate and I made this meal last summer when we were with my entire family -8 adults and 8 kids ranging in age from 2- to 14-years-old. Everyone was raving and the adults asked for the recipe. Definitely a win!
I adapted this recipe from The Recipe Critic - made a few adjustments to make it a bit more flavorful and a tiny bit healthier. I hope you enjoy it! Since it’s just Nate and me and we always want leftovers, I usually make this with 2 lbs of beef. Adjust the recipe according to your family's needs.
- 2 lbs ground beef
- 2 Tbsp of minced garlic (about 6 garlic cloves)
- 1/2 cup coconut sugar (brown sugar is fine, feel free to decrease the amount of sugar based on how sweet you like it)
- 1/2 cup reduced sodium soy sauce (or Tamari sauce if you need a GF option)
- 4 tsp sesame oil
- 2 Tbsp fresh grated ginger (or 1/2 tsp ground ginger is fine, but I like the flavor of fresh better)
- 1/2 tsp red pepper (decrease this if you have little ones who don't like a little zing)
- 1/2 tsp ground black pepper
- sliced green onions and sesame seeds for a garnish if you like
Tiana's Perfect Rice
- 2 cups Basmati or Jasmine rice
- 3.5 cups water
- Pinch of salt
- a little butter or olive oil
- 1-2 Tbsp sesame oil (olive oil, refined coconut oil, or butter will work as well)
- 1 onion chopped
- 1 bell red pepper sliced or spiralized
- fresh or frozen green beans
- salt and pepper to taste
- Brown the ground beef, garlic, and ginger over medium heat until cooked through. Drain off excess fat.
- While the beef is browning, whisk together coconut sugar, soy sauce, sesame oil, red pepper flakes, and pepper.
- Once the beef is cooked and drained, pour in the liquid mixture. Let simmer for a few minutes. I like to let it simmer until there is a little caramelization to the meat.
Tiana's Perfect Rice
This is my good friend, Tiana's, recipe. I used to always screw up rice. Not anymore!
- In a medium-sized pot, add the water, rice, salt, and butter (that you have a cover for), bring to a boil over high heat.
- Once it begins to boil, reduce heat to a simmer, and cover (I often move the pot to a smaller burner at this point).
- Simmer, covered, for 15 minutes. **DO NOT LIFT THE LID!
- After 15 minutes, turn off the heat, and let the rice rest for 10 minutes (longer is okay). **Still, DO NOT LIFT THE LID).
- When you're just about ready to eat, take off the cover, fluff the rice, and serve. Don't re-cover as this will make your rice gummy.
You can really serve any veggie with this meal. We love fresh green beans, roasted Brussel sprouts, bell peppers, etc.
- Heat your oil of choice over medium heat in a non-stick pan or Wok
- Saute onion until translucent
- Add veggies of choice and stir-fry until cooked to your desired tenderness (7-10 min). Add a splash of water and cover if they aren't getting done fast enough.
- Season with salt and pepper
I hope you enjoy this meal as much as we do! Comment below if you make this and feel free to share your favorite simple meal ideas!