Korean Beef Bowls Recipe
I love adding extra veggies to ground meat while it’s cooking. Not only does it help the meat stretch farther, but the added nutrition is awesome as well! In this case, the bell peppers and carrots cooked with the beef add a sweetness that is perfect for the Korean Beef flavors.
These Korean Beef Bowls are so easy and quick to make! It only takes 30 minutes to come together and works well for a weeknight meal or to meal prep for lunches all week long. Healthy, protein-packed, and gluten-free, these bowls have quickly become a favorite at my house!
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What Goes In It?
Marinated Vegetables
- Cucumbers & Radishes
- Mirin – A sweet rice wine that can be substituted with 1 teaspoon of honey if you don’t have it on hand!
- Rice Vinegar – Rice vinegar is more subtle in tanginess than traditional white vinegar so only use 1 teaspoon if you aren’t using rice vinegar.
- Salt & Sesame Seeds
Bowls
- Lean Ground Beef – Feel free to use the protein you like best. Ground chicken, ground turkey, and crumbled extra firm tofu would all work in this recipe.
- Carrots & Bell Pepper – Finely diced and cooked with the beef to add nutrients, bulk up the meat, and add a touch of sweetness.
- Ginger & Minced Garlic – I used ground ginger, but feel free to use freshly grated ginger!
- Honey, Coconut Aminos, & Salt – This combination makes the sauce for the meat. Coconut aminos are a little sweeter than soy sauce so I added a little salt to balance it out! Typical Korean Beef recipes use brown sugar but I prefer honey. Feel free to use either!
- Green Onions & Red Pepper Flakes – Add to your taste! I like the little kick the red pepper flakes give to these bowls.
- Rice – Jasmine Rice is the best for bowls like this, but any type of rice would work. You can also substitute it with your favorite grain, like quinoa or farro. I love this brand for pre-cooked rice, too! It’s a great way to save time and tastes delicious.
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How to Make Korean Beef Bowls
This quick and easy twist for Korean Beef Bowls is delicious and perfect for busy weeknight healthy dinners! Here’s how to make them:
1. Marinate the Veggies
Toss the ingredients in a medium mixing bowl, stir well, and set to the side.
2. Cook the Beef
In a skillet, cook the beef with the carrots and bell peppers, adding the ginger and garlic about halfway through. Add the sauce ingredients when it has finished cooking and simmer for a few minutes!
3. Put the Bowls Together
This Korean Beef recipe makes 4 servings, so divide the ingredients between four bowls. Top the rice and beef with the marinated veggies, and garnish with green onions, and crushed red pepper!
Variations & Meal Prep Tips
Protein – Use any type of ground protein you prefer. Ground turkey, ground chicken, and even crumbled extra-firm tofu would all be delicious options.
Veggies – Swap out your favorite veggies for the ones in this recipe. Zucchini, mushrooms, Brussels sprouts, broccoli, and daikon radishes would all work great.
Toppings – Sesame oil, a drizzle of Sriracha, pickled ginger, or chopped fresh jalapenos would be so delicious on these bowls! Fresh herbs like cilantro or basil would taste amazing, too.
Meal Prep – To meal prep this recipe, simply make it ahead of time and divide all the components into 4 airtight containers. Store them in the refrigerator for 3-5 days! When reheating, add a splash of water before microwaving to add moisture. You can easily double the recipe if you want to make lunches for 2 people for 4 days!
Storing Korean Beef Bowls
All of the ingredients of the Korean Beef Bowls can be stored together in an airtight container. Store in the fridge for 3-5 days, or freeze for up to 1-2 months. These also make a great meal prep option. Just add a little water when reheating the bowls for added moisture. The leftovers are so GOOD!
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More Healthy Bowl Recipes You’ll Love
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- Harissa Veggie Bowls
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Korean Beef Bowls
Equipment
Ingredients
Marinated Vegetables
- 4 mini cucumbers (about 2 cups sliced)
- 1 cup sliced radishes
- 1 Tablespoon mirin
- 1/2 Tablespoon rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sesame seeds
Bowls
- 1 Tablespoon avocado oil
- 1 pound lean ground beef
- 2 medium carrots (finely diced)
- 1 medium bell pepper (finely diced, red, yellow, or orange – not green)
- 1 Tablespoon minced garlic
- 1 teaspoon ground ginger
- 2 Tablespoons honey (or brown sugar)
- 1/3 cup coconut aminos (or soy sauce)
- 1/2 teaspoon salt
- 2 medium green onions (sliced thinly)
- 1 teaspoon red pepper flakes (optional)
- 2 cups cooked rice
Instructions
- Combine the sliced cucumbers, radishes, mirin, rice vinegar, salt, and sesame seeds in a medium bowl. Stir well, and set to the side.
- In a large skillet, heat the oil and cook the ground beef, carrots, and bell pepper.
- Add the garlic and the ginger about halfway through the cooking process.
- When the beef is fully cooked, add the honey, coconut aminos, and salt, and stir well. Let simmer for 2-3 minutes.
- Assemble the bowls with 1/2 cup of cooked rice, cooked beef, seasoned cucumbers, and radishes. Sprinkle on sliced greens onions and red pepper flakes to taste!
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