Korean Ground Beef and Rice Bowls is a healthy ground beef recipe full of vegetables, Asian flavored juices and served over hearty brown rice. This 30 minute meal will have your family going for seconds.
Love quick and easy? Try ground turkey and broccoli pasta, Tuscan chicken pasta or pesto turkey and zucchini.
Healthy Ground Beef Recipe
In no way I claim these Korean ground beef and rice bowls to be an authentic Asian recipe. But all I know is that my family “inhales” them every.single.time!
All 3 of my boys, big and small, love my healthy Korean ground beef and rice recipe. I pack it with vegetables, use twice less sodium and replace brown sugar with half the amount of maple syrup. And serve over fiber rich brown rice. Healthy, budget friendly and cleans out veggie drawers dinner recipe. Sign me up!
Your busy weeknight needs this recipe along with turkey burgers and spaghetti with tomato sauce. Even your lazy Saturdays will be happy with it. My husband makes it often when it’s his turn to cook. But when you feel “fancy”, promise me you will try a lamb roast.
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Ingredients for Korean Ground Beef and Rice Bowls
I was at the end of my menus, and was looking to make something with pantry staples.
- Ground beef: I used organic hamburger with 85% fat. Truth is you can use any ground meat, like ground turkey or chicken.
- Firm veggies: Like zucchini, eggplant, cabbage, broccoli, onion, garlic and bell pepper. Whatever you have on hand.
- Tomato: It is optional, so if you have one on hand. I like how it holds its juiciness, soft texture and freshness while other veggies become more cooked.
- Lots of green onion: Also known as scallion or spring onion, is a must for Korean ground beef.
- Asian flavorings: Soy sauce, maple syrup and rice vinegar that all can be found in Asian salad dressing.
- Optional additions: You can also add cashews, water chestnuts, shredded carrots. Possibilities are endless!
How to Make Korean Ground Beef
I have been cooking with ground turkey and beef often lately. Take these Instant Pot quinoa bowls. It is an easy and cheap way to make healthy dinner fast. And kids always seem to like it. And it takes 30 minutes.
- Start your side: Before I start cooking Korean ground beef, I decide what I want to serve it with. Usually I make Instant Pot brown rice or Instant Pot quinoa. So, I start that first to make sure my beef can go on the table as soon as it’s ready.
- Cook ground beef: You want to sear ground beef in a hot wok or large deep ceramic non-stick skillet on medium heat. Cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired. I have to say I used beef thawed in Instant Pot, so I cooked it less time. It is a miracle recipe!
- Add fresh flavorings: Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
- Saute veggies separately: You want to cook veggies separately from meat and in stages, so they caramelize. First goes the bell pepper because its browned version is the most flavorful veggie ever.
- Then zucchini and eggplant: We just need to soften them a bit and I find both of these veggies absorb sauce flavors so well. Like a sponge. And bulk up the dish which kids do not notice. Sneaky veggies basically.
- Add condiments and cooked ground beef back: Now is time to combine everything. Add soy sauce, rice vinegar, maple syrup, pepper, red pepper flakes and previously cooked ground beef to the skillet. Stir and cook for 1 minute.
- Garnish: Add lots of green onions and make sure to save some for serving. That’s it!
Literally your next healthy 30 minute meal has arrived on your dinner table.
Now, how do we eat Korean ground beef?
Serving Ideas
Leftovers warm easily, which is great for easy lunch ideas or when you’ve got teenage midnight grazers.
- With whole grain side: The first time I made it, I served it over brown rice. Second time with quinoa. Third time with brown rice noodles.
- Lettuce wraps: Make it as an appetizer and serve on lettuce leaves as a wrap.
- Korean “tacos”: Wrap Korean style ground beef in flour tortillas, add shredded cabbage or peanut slaw and make “tacos”. Then garnish with sweet chili sauce.
- Low carb meal: For low carb dinner with ground beef serve over cauliflower rice.
How to Store and Reheat
Storing: Refrigerate leftovers in an airtight container for up to 5 days. I recommend to store beef and veggies mix separately from rice, so the grain doesn’t soak up all delicious juices.
Freezing? I do not recommend to freeze Korean ground beef and vegetables if it contains zucchini. But if you used more sturdy veggies like broccoli, cauliflower and eggplant, then it’s fine. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Reheating: Reheat in a skillet with a splash of water or broth, simmering on low while covered, stir occasionally. Should take about 7-10 minutes to heat through.
More Asian Inspired Recipes
Korean Ground Beef and Rice Bowls Recipe {Healthy 30 Minute Meal}
Ingredients
- 1 lb ground beef
- 1 large onion diced
- 1-2 inch fresh ginger minced
- 2 large garlic cloves minced
- 1 tbsp oil
- 1 bell pepper diced
- 2 medium zucchini diced
- 1 small eggplant diced
- 1 tomato diced (optional)
- 4-5 tbsp soy sauce I used Bragg's liquid aminos
- 1 tbsp rice vinegar
- 3 tbsp maple syrup or honey
- Ground black pepper to taste
- Pinch red pepper flakes
- 4 green onion sprigs finely chopped
Instructions
- Cook rice as per package instructions. I usually make Instant Pot brown rice.
- While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired. I have to say I used beef thawed in Instant Pot, so I cooked it less time. It is a miracle recipe!
- Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
- Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally.
- Add zucchini, eggplant and tomato; saute for another 5 minutes, stirring occasionally.
- Add soy sauce, rice vinegar, maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir.
- Turn off the heat and sprinkle with green onion; stir again.
- Fluff rice with a fork and serve Korean ground beef over it.
Storing: Refrigerate leftovers in an airtight container for up to 5 days. I recommend to store beef and veggies mix separately from rice, so the grain doesn't soak up all delicious juices.
Freezing? I do not recommend to freeze Korean ground beef and vegetables if it contains zucchini. But if you used more sturdy veggies like broccoli, cauliflower and eggplant, then it's fine. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
Reheating: Reheat in a skillet with a splash of water or broth, simmering on low while covered, stir occasionally. Should take about 7-10 minutes to heat through.
Video
Notes
- Ground beef: I used organic hamburger with 85% fat. Truth is you can use any ground meat, like ground turkey or chicken.
- Other firm veggies: Like cabbage, broccoli or even cauliflower. Whatever you have on hand.
- Tomato: It is optional, so if you have one on hand. I like how it holds its juiciness, soft texture and freshness while other veggies become more cooked.
- Optional additions: You can also add cashews, water chestnuts, shredded carrots. Possibilities are endless!
- Fresh garlic or ginger substitutes: If missing fresh, use 1 tsp of garlic powder and 1/2 tsp ground ginger respectively.
- With whole grain side: The first time I made it, I served it over brown rice. Second time with quinoa. Third time with brown rice noodles.
- Lettuce wraps: Make it as an appetizer and serve on lettuce leaves as a wrap.
- Korean "tacos": Wrap Korean style ground beef in flour tortillas and add shredded cabbage and make “tacos”. Then garnish with red garlic chili sauce.
- Low carb meal: For low carb dinner serve over cauliflower rice.
Nutrition
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Hello and welcome to iFOODreal.
My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.