A flavorful and high-protein Korean beef rice bowl featuring lean ground beef, vibrant vegetables, and a savory-sweet sauce served over steamed rice. Perfect for a nutritious and satisfying meal.
1 tablespoon vegetable oil
1 pound lean ground beef (90% lean)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon gochujang (Korean chili paste)
1 teaspoon rice vinegar
1/2 teaspoon black pepper
1 cup shredded carrots
1 cup thinly sliced green cabbage
4 cups cooked white rice
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Heat vegetable oil in a large skillet over medium-high heat.
Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Add minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
In a small bowl, whisk together soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, and black pepper.
Pour the sauce mixture over the beef and stir well to combine. Cook for another 2-3 minutes until the sauce thickens slightly.
Add shredded carrots and sliced cabbage to the skillet and stir-fry with the beef for 2-3 minutes until vegetables are slightly tender but still crisp.
To assemble, divide the cooked rice evenly among four bowls.
Top each bowl of rice with the Korean beef and vegetable mixture.
Garnish with sliced green onions and toasted sesame seeds before serving.