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Sweet and Spicy Korean Beef Bowls

A quick and flavorful weeknight dinner featuring savory ground beef cooked in a sweet and spicy Korean-inspired sauce, served over rice with fresh toppings
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: asian
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1/4 onion chopped
  • 3 garlic cloves minced (may sub ¾ tsp garlic powder)
  • 2 teaspoons freshly grated ginger may sub ¾ tsp ground ginger
  • 4-5 cups cooked rice/quinoa sprialized veggies
Korean Sauce
  • 1/3 cup low sodium soy sauce
  • 2-3 tablespoons brown sugar See Note
  • 1 tablespoon honey
  • 2 tablespoons rice wine may substitute dry sherry
  • 2 tablespoons Gochujang or more if desired*
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon pepper
  • 2 teaspoons cornstarch
  • chili sauce to taste
Stir Fry
  • 1 teaspoon neutral oil
  • 1 large zucchini sliced
  • 1 red bell pepper chopped
  • 1 carrot thinly sliced
  • may add or substitute different vegetables
Garnish
  • green onions
  • chili paste
  • sesame seeds

Method
 

  1. Whisk together Korean Sauce in a medium bowl. Set aside.
  2. Brown beef and onion in a large skillet over medium-high heat. Add garlic and ginger and sauté an additional 30 seconds. Drain off any excess fat.
  3. Add Korean Sauce and bring to a boil. Reduce to a simmer for 5-10 minutes or until reduced and thickened. Taste and add chili paste for spicier, brown sugar for sweeter. Remove from skillet but do not wipe out.
  4. Add one teaspoon oil and heat over medium-high heat. Add zucchini, carrots and red bell peppers (or other desired vegetables) and stir fry 2-3 minutes or to your desired crisp-tenderness.
  5. Layer 4 bowls with rice/quinoa and top with Korean beef and vegetables.

Notes

  • Add a fried egg on top for extra protein and richness.
  • For a lighter option, use ground turkey or chicken instead of beef.
  • Store leftovers in an airtight container in the fridge for up to 4 days.