Korean Beef Bowls
These Korean Beef Bowls are bursting with flavor! Tender ground beef in a sweet-savory sauce, topped with fresh veggies—perfect for busy weeknights!
Servings: 4 servings
Ingredients
- 1 pound ground beef lean preferred
- 1/2 medium onion diced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic pressed
- 1/2 tablespoon minced ginger
- 1/2 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes to taste
- 2 teaspoons corn starch
- 2 teaspoons water
- 1 cup rice white or brown
- 16 ounces tricolor coleslaw mix
- 1 cup shredded carrots
- 1/4 cup spicy mayo for topping
- 1 serving yum yum sauce optional
Instructions
- Start by cooking your rice according to package instructions.
- In a large skillet over medium heat, add the ground beef and diced onion. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Drain excess fat if necessary.
- Once the beef is cooked, add the soy sauce, brown sugar, pressed garlic, minced ginger, sesame oil, garlic powder, onion powder, and crushed red pepper flakes. Stir well to combine and let it simmer for 2-3 minutes.
- In a small bowl, mix the corn starch and water until smooth. Pour this mixture into the skillet and stir continuously until the sauce thickens, about 1-2 minutes.
- In each bowl, start with a base of rice. Top with a generous portion of the Korean beef mixture. Add the tricolor coleslaw, shredded carrots, and cucumber slices.
- Finish off with a drizzle of spicy mayo and yum yum sauce if desired. Serve immediately and enjoy your delicious Korean Beef Bowls!
Equipment
- Skillet or frying pan
- Rice Cooker or Pot
- Mixing Bowl
- Spatula or wooden spoon
Notes
- Store leftovers in the fridge for up to 3 days.
- For longer storage, freeze the beef mixture for up to 2 months.
- Use seasonal vegetables for variety throughout the year.