Description
This quick and easy Korean ground beef bowl is packed with savory, sweet, and spicy flavors, crisp veggies, and a tangy-sweet soy sauce. Ready in just 20 minutes, it’s perfect for a satisfying Asian-inspired lunch or dinner any day of the week.
Ingredients
- 1 lb ground beef (85% lean recommended)
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1/4 cup low-sodium soy sauce (or Tamari for gluten-free)
- 2 Tbsp brown sugar (light or dark)
- 1 Tbsp toasted sesame oil
- 1–2 tsp Sriracha or Gochujang (optional, for heat)
- 1/4 tsp black pepper
- 1 cup carrots, julienned or shredded
- 1 cup bell pepper, thinly sliced
- 1 cup snap peas or snow peas, sliced
- 1/2 cup scallions, sliced (divided for cooking and garnish)
- 2 cups cooked white or brown rice (or cauliflower rice for low-carb)
- 1 Tbsp toasted sesame seeds (for garnish)
- Extra Sriracha or Gochujang (optional, for serving)
Instructions
- Cook the rice according to package instructions if not using leftovers. Start this first so it’s ready when the beef and veggies are done.
- Prep the veggies: slice or shred carrots, bell pepper, and snap peas. Chop scallions, keeping white and green parts separate.
- In a small bowl, whisk together soy sauce, brown sugar, sesame oil, Sriracha or Gochujang (if using), and black pepper. Set aside.
- Heat a large nonstick skillet or wok over medium-high heat. Add ground beef and cook, breaking it up, until browned and slightly crispy at the edges. Drain excess fat if needed.
- Add minced garlic and grated ginger to the beef. Stir for about 30 seconds until fragrant, being careful not to burn.
- Pour the prepared sauce over the beef. Stir well and simmer for 1-2 minutes until the sauce thickens and coats the beef.
- Add carrots, bell pepper, snap peas, and half the scallions (white parts) to the skillet. Stir-fry for 2-3 minutes until veggies are tender-crisp.
- To serve, spoon rice into bowls, top with beef and veggie mixture, and garnish with remaining scallions (green parts) and toasted sesame seeds. Drizzle with extra Sriracha or Gochujang if desired.
Notes
For a gluten-free version, use Tamari instead of soy sauce. Swap rice for cauliflower rice for a low-carb bowl. Adjust the amount of Sriracha or Gochujang to control the heat. Garnish generously with scallions and sesame seeds for extra flavor and crunch. Leftovers keep well for up to 4 days in the fridge or 3 months in the freezer (without rice).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe, including rice and veggies)
- Calories: 475
- Sugar: 10
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 4
- Protein: 25
Keywords: Korean ground beef bowl, Asian lunch, quick dinner, easy Korean recipe, beef stir fry, meal prep, gluten-free option, low carb, high protein, family friendly