Description
Easy Korean Beef Rice Bowls combine savory ground beef cooked with garlic, ginger, soy sauce, and brown sugar served over fluffy rice. This quick and flavorful dish incorporates crisp julienned carrots and optional spicy sriracha for a delicious weeknight meal garnished with green onions, toasted sesame seeds, and red pepper flakes.
Ingredients
Units
Scale
Main Ingredients
- 4 cups cooked rice (about 1 1/3 cups uncooked, or use minute or 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 purchased pre-cut)
Garnishes
- Chopped green onions
- Toasted sesame seeds
- Red pepper flakes (optional)
Instructions
- Prepare the Rice: Cook the rice according to package directions if using instant or minute rice. Alternatively, 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, warming it until fragrant.
- Brown the Beef: Add 1 pound lean ground beef to the hot skillet and cook for about 10 minutes, stirring occasionally, until the beef is browned and almost cooked through.
- Add Flavorings: Stir in 3 cloves minced garlic, 4 tablespoons low sodium soy sauce, 1 tablespoon minced ginger, 3 tablespoons brown sugar, and sriracha if using. Cook and stir until a small amount of sauce forms around the beef.
- Cook Carrots: Add 1 cup julienned carrots to the skillet and cook for 2 minutes more until the carrots soften slightly but remain crisp.
- Assemble and Serve: Spoon the beef and carrot mixture over the cooked rice. Garnish with chopped green onions, toasted sesame seeds, and a sprinkle of red pepper flakes if desired.
Notes
- This recipe can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave before serving.
- Sriracha can be adjusted or omitted based on your spice preference.
- Use lean ground beef to reduce excess fat and keep the dish lighter.
- Julienned carrots add a nice crunch, but you can substitute with shredded carrots or other vegetables like bell pepper.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
