Description
This Korean Ground Beef Bowls recipe is a quick and flavorful meal that combines tender, crumbled beef with a savory and slightly sweet sauce. Served over rice and topped with fresh vegetables and sesame seeds, it makes for a satisfying 30-minute dinner with vibrant flavors and customizable spice levels.
Ingredients
Units
Scale
Meat and Sauce
- 1 lb. (16 ounces) Silver Fern Farms Net Carbon Zero By Nature 100% Grass-Fed Angus Ground Beef
- 1/3 cup coconut aminos*
- 1 tablespoon toasted sesame oil
- 2 teaspoons honey
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1/4 - 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/4 teaspoon ground ginger (may substitute 1 teaspoon grated fresh ginger)
- 3 green onions, sliced, green and light green/white parts separated
For Serving
- 3 cups cooked white rice or brown rice
- 1 teaspoon sesame seeds
- 1 large cucumber, thinly sliced or cut into strips using a vegetable peeler
- 8 radishes, trimmed and thinly sliced
- 2 medium carrots, shredded or julienned
- Optional: Sriracha or chili-garlic sauce, to taste
Instructions
- Cook the beef: Place a large skillet over medium-high heat on the stovetop. When hot, add the ground beef and cook, stirring and crumbling into small pieces, until fully browned and cooked through, about 7-8 minutes. Drain any excess fat and return the skillet to the stove.
- Prepare the sauce: While the beef is cooking, whisk together coconut aminos, honey, toasted sesame oil, rice vinegar, minced garlic, red pepper flakes, and ground ginger in a small bowl until well combined.
- Add sauce and green onions: Pour the sauce into the cooked beef along with the light green/white parts of the green onions. Stir well and cook for 1-2 minutes until the mixture is heated through and slightly simmering, allowing the flavors to meld.
- Serve: Remove from heat and spoon the beef mixture over prepared rice. Top with sliced cucumber, radish, carrot, green onion, and sprinkle with sesame seeds. Garnish with sriracha or chili-garlic sauce if desired for extra spice.
Notes
- *May substitute 3 tablespoons tamari (gluten-free) or low-sodium soy sauce plus 3 tablespoons water for coconut aminos, if desired.
- For a vegetarian version, substitute the beef with tofu or tempeh and adjust cooking times accordingly.
- You can swap white rice for brown rice for added fiber and nutrients.
- Adjust spice levels by varying the amount of red pepper flakes or chili sauce.
- Feel free to add other vegetables like bell peppers or shredded lettuce for variety.
Nutrition
- Serving Size: 1 bowl (minus optional sauces and toppings)
- Calories: 460 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 80 mg
