Description
Easy Korean Beef Rice Bowls featuring tender ground beef simmered in a savory-sweet sauce with garlic, ginger, and soy, served over fluffy rice and topped with fresh carrots, green onions, and toasted sesame seeds for a quick and delicious meal.
Ingredients
Units
Scale
Main Ingredients
- 4 cups cooked rice (about 1 1/3 cups uncooked rice or use minute/instant rice)
- 1 teaspoon sesame oil
- 1 pound lean ground beef
- 3 cloves garlic, finely minced or pressed
- 4 tablespoons low sodium soy sauce
- 1 tablespoon minced ginger
- 3 tablespoons brown sugar
- Sriracha, optional
- 1 cup carrots, cut julienne style (can be pre-cut)
Garnishes
- Chopped green onions
- Toasted sesame seeds
- Red pepper flakes, optional
Instructions
- Cook the rice: Prepare the rice according to package directions if using instant or minute rice, or cook 1 1/3 cups uncooked rice with 2 1/2 cups water in a pot or rice cooker until fluffy.
- Heat the skillet: Place a large non-stick skillet over medium-high heat and add 1 teaspoon sesame oil, allowing it to heat for about 1 minute.
- Brown the beef: Add 1 pound lean ground beef to the hot skillet and cook, stirring occasionally, until it is browned and almost fully cooked through, about 10 minutes.
- Add flavorings: Stir in 3 cloves garlic, 4 tablespoons low sodium soy sauce, 1 tablespoon minced ginger, 3 tablespoons brown sugar, and optional sriracha; mix well until a small amount of sauce begins to form.
- Cook the carrots: Add 1 cup julienne-cut carrots to the beef mixture and cook for about 2 minutes until the carrots soften slightly but still retain some crunch.
- Serve and garnish: Spoon the beef mixture over the cooked rice, then top with chopped green onions, toasted sesame seeds, and a sprinkle of red pepper flakes if desired.
Notes
- For make-ahead convenience, prepare the recipe fully and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving.
- Use lean ground beef to reduce excess fat and keep the dish lighter.
- If you prefer a spicier bowl, add more sriracha or red pepper flakes to taste.
- Substitute rice with cauliflower rice for a lower-carb option.
- Julienne carrots can be replaced with thinly sliced bell peppers or snap peas for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
