Korean Ground Beef Bowl
A quick and delicious meal featuring seasoned ground beef, vibrant vegetables, and a savory sauce, all served over rice for a satisfying one-bowl dish.
Ingrédients
Main Ingredients
- 1 pound ground beef Can substitute with ground turkey or chicken for a leaner option.
- 1 cup broccoli florets Fresh broccoli is preferred.
- 1 piece bell pepper, diced Any color bell pepper can be used.
- 2 cloves garlic, minced Fresh garlic adds flavor.
- 1 tablespoon ginger, minced Fresh ginger enhances the flavor profile.
- 1/4 cup soy sauce Tamari or coconut aminos can be used for gluten-free.
- 2 tablespoons brown sugar Can substitute with honey or stevia for lower sugar.
- 1 tablespoon sesame oil Adds a nutty flavor.
- 1 tablespoon rice vinegar For acidity.
- Cooked rice for serving Any variety of cooked rice.
- Sesame seeds for garnish Optional, for additional texture.
- Green onions for garnish Chop for garnish.
Instructions
Preparation
- Measure out all ingredients: dice the bell pepper, mince the garlic and ginger, and wash the broccoli florets.
Cooking the Beef
- In a large skillet over medium heat, add the ground beef and cook until browned for about 5–7 minutes. Drain any excess fat if necessary.
- Stir in the minced garlic and ginger, cooking for another 1–2 minutes until fragrant.
Cooking the Vegetables
- Add the broccoli florets and diced bell pepper to the skillet, sautéing for 3–5 minutes until tender but still crunchy.
Making the Sauce
- In a separate bowl, whisk together soy sauce, brown sugar, sesame oil, and rice vinegar.
- Pour this sauce over the beef and vegetables, stirring well to coat. Cook for an additional 2–3 minutes.
Serving
- Serve the beef and vegetable mixture over a bed of cooked rice.
- Garnish with sesame seeds and sliced green onions.
Notes
Best enjoyed fresh, but leftovers can be stored in the fridge for 3–4 days. The dish reheats beautifully and flavors develop over time.