Korean Ground Beef and Rice Bowls
Korean Ground Beef and Rice Bowls is a healthy ground beef recipe full of vegetables and Asian flavored sauce, ready in 30 minutes.
Servings: 6 servings
Calories: 211kcal
Ingredients
- 1 pound ground beef extra lean
- 1 large onion diced
- 1-2 inch fresh ginger minced
- 2 large garlic cloves minced
- 1 tablespoon oil
- 1 large bell pepper diced
- 2 medium zucchini diced
- 1 small eggplant diced
- 1 tomato diced (optional)
- 4-5 tablespoons soy sauce I used Bragg's liquid aminos
- 1 tablespoon rice vinegar
- 3 tablespoons 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 or Instant Pot basmati 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 the fat.
- 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.
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days. Store beef and veggies mix separately from rice, so the grain doesn't soak up all delicious juices. Reheat in a skillet with a splash of water or broth, simmering on low while covered, stir occasionally.
- Freeze: If it contains zucchini, do not freeze. 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.
- 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.
- Fresh garlic or ginger substitutes: If missing fresh, use 1 tsp of garlic powder and 1/2 tsp ground ginger.
Nutrition
Calories: 211kcal | Carbohydrates: 20g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 416mg | Fiber: 4g | Sugar: 15g