Food Prep: Korean Beef Bowls

04 October 2021

 Last week I put together these lunches for a quick work-week meal prep. I really had no idea how they would turn out but I was pleasantly surprised! The quick pickle on the cucumber and carrots was fantastic! Don't skip that step! 


1 pound lean ground beef
3 tablespoons low sodium soy sauce
1 1/4 cups minced scallions
1 tablespoon minced garlic
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons minced or finely grated fresh ginger
¼ teaspoon red pepper flakes
1 tablespoon sesame oil


Cooked brown rice
1 1/2 cups shredded carrots see recipe notes to pickle them for an upgrade
Thinly sliced seedless cucumbers
Toasted sesame seeds

Pickle the carrots and/or cucumbers if desired (see recipe notes—I highly recommend). In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 5 or so minutes. When the beef is about halfway finished cooking, add 1 tablespoon of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic and cook 30 seconds.

While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce. Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired (I added a bit more of each).

Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.

TO PICKLE THE CARROTS AND CUCUMBERS: Place the vegetables in a medium bowl. Top with 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar and 1/2 teaspoon kosher salt to coat the strands. Let marinate/gently pickle while you prepare the rest of the recipe. Drain then use to top the bowls.

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