What kind of rice should I serve this with?u003cbr/u003e

White rice, brown rice, or jasmine rice are the most common choices. For a lower-carb option, use cauliflower rice or shredded cabbage.

Is this recipe spicy?u003cbr/u003e

It has mild heat from red pepper flakes. For less spice, reduce or omit them. For more heat, add extra sriracha or chili oil.

What toppings go well with Korean beef bowls?u003cbr/u003e

Popular options include green onions, sesame seeds, shredded carrots, cucumbers, kimchi, or a fried egg.

Quick Korean Beef Bowls

Name: Quick Korean Beef Bowls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean Inspired
Ingredients: Ground beef (1 lb); Garlic cloves, minced (4); Carrots, thinly sliced into medallions (1 cup, fresh); Salt (1/2 tsp); Frozen peas (1 cup); Brown sugar (3 tbsp); Reduced sodium soy sauce (¼ cup); Sesame oil (2 tsp); Fresh ginger, grated (1 tsp) or substitute ½ tsp ground ginger; Red pepper flakes (¼ tsp); Black pepper (¼ tsp); White rice, prepared (2 cups); Green onions and sesame seeds for serving

Description

Quick Korean Inspired Beef Bowls are an easy, family-friendly recipe made with ground beef, veggies, and a glossy soy sauce glaze. Everything cooks in one pan and hits the table in just 15 minutes.

Ingredients

Ground beef (1 lb)
Garlic cloves, minced (4)
Carrots, thinly sliced into medallions (1 cup, fresh)
Salt (1/2 tsp)
Frozen peas (1 cup)
Brown sugar (3 tbsp)
Reduced sodium soy sauce (¼ cup)
Sesame oil (2 tsp)
Fresh ginger, grated (1 tsp) or substitute ½ tsp ground ginger
Red pepper flakes (¼ tsp)
Black pepper (¼ tsp)
White rice, prepared (2 cups)
Green onions and sesame seeds for serving

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Instructions

Heat a large skillet over medium heat. Add the ground beef (1 lb) in an even layer and let it cook undisturbed for 2–3 minutes so the bottom browns. Break into large pieces with a wooden spoon, then stir in the garlic (4 cloves), carrots (1 cup), and salt (1/2 tsp). Continue cooking until the beef is no longer pink and the carrots are beginning to soften.
While the beef and carrots cook, whisk together the brown sugar (3 tbsp), soy sauce (¼ cup), sesame oil (2 tsp), fresh ginger (1 tsp), red pepper flakes (¼ tsp), and black pepper (¼ tsp) in a small bowl.
Pour the sauce into the skillet and stir, scraping up any browned bits from the bottom of the pan. Let simmer for 1–2 minutes so the flavors combine. Add the peas (1 cup) and cook just until heated through.
Remove from heat and serve immediately over white rice (2 cups). Garnish with green onions and sesame seeds if desired. Taste and adjust seasoning with a pinch of salt if needed.

Notes

Vegetables: Slice the carrots into thin medallions so they cook quickly. Swap in broccoli florets, zucchini, or bell peppers if that’s what you have.

Rice shortcut: Use frozen rice packets or leftover rice from the fridge to keep this a true 15-minute dinner.

Make it saucy: Double the sauce ingredients if you like extra flavor over your rice.

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: Warm gently on the stovetop over medium heat with a splash of soy sauce or broth to keep things moist. Microwave in 30-second bursts, stirring between each.

Freeze: The beef mixture (without rice) freezes well. Let it cool completely, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Korean Inspired

Nutrition

Serving Size:
Calories: 352
Sugar: 8.4 g
Sodium: 844.5 mg
Fat: 6.2 g
Carbohydrates: 42 g
Protein: 30.5 g
Cholesterol: 67.8 mg