Ground beef is a great ally in the kitchen. It’s low in cost and big on nutrition. Make it big on flavor by making these Korean Ground Beef & Rice Bowls. Sesame oil, soy sauce, brown sugar, garlic, fresh ginger, and sriracha make ground beef extremely tasty and satisfying!
Make Ahead Instructions
This dish will keep in the fridge in perfect condition for up to 3 days, so you can make it ahead with no problem.
You can reheat it in the microwave or a skillet. Add a splash of water to return the moisture it might have lost in the fridge.
How Do I Make This Dish Less Spicy?
If you don’t like spicy food or are feeding children, don’t add the Sriracha or add less.
Store Korean Beef Bowl
Store any leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water before reheating in the microwave or skillet.
Freeze Korean Beef Bowl
Let it cool down completely before storing it in an airtight container or freezer bag, and freeze for up to 3 months.
Let it thaw overnight in the fridge and reheat in the microwave or in a skillet. Add a splash of water before reheating to refresh the sauce.
Variations and Substitutions
- For a lighter dish, use ground chicken or turkey.
- Add veggies like broccoli florets, snow peas, julienned carrots, or bamboo shoots.
- For a gluten-free version, use liquid aminos or gluten-free soy sauce, and make sure the sriracha is gluten-free.
- If you don’t have sriracha, use your favorite hot sauce or add crushed red pepper flakes.
Korean Beef Bowl {Fast and Healthy}
Ingredients
- 1 tbsp sesame seed oil
- 2 lb lean ground beef
- 4 garlic cloves, minced
- 1 inch piece of fresh ginger, grated
- ⅓ cup packed brown sugar
- ½ cup low-sodium soy sauce
- 2 tsp sriracha, or to taste
- Freshly ground pepper to taste
- 2 green onions, sliced
- Freshly made rice
Instructions
- Heat the sesame seed oil in a large skillet over medium-high heat and brown the ground beef with the garlic and ginger until no pink is left in the meat.
- Mix in the soy sauce, brown sugar, sriracha, sliced green onions, and black pepper. Cook for 10 minutes or until almost all liquid has evaporated. Serve over freshly steamed white rice.
Notes
- If you like some sauce in your ground beef, cook it until all ingredients are warmed through, about 4 minutes only.
- For an even quicker recipe, use pre-minced store-bought garlic.
