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Korean Ground Beef Bowls

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Korean Ground Beef Bowls

An easy recipe for very flavorful Korean ground beef. Served over white or cauliflower rice, it's a delicious and complete meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Servings 4 servings

Ingredients
  

Sauce

  • ¼ cup reduced-sodium soy sauce or a gluten-free alternative
  • 1 tablespoon honey or a liquid sugar-free sweetener
  • 1 teaspoon cornstarch
  • ½ teaspoon crushed red pepper flakes

Stir-fry

  • 2 tablespoons avocado oil
  • 1 lb. lean ground beef 85/15
  • 1 tablespoon fresh garlic minced
  • 1 tablespoon fresh ginger root minced

Garnish

  • 1 tablespoon sesame oil
  • ¼ cup green onions green parts only thinly sliced

Instructions
 

  1. In a small bowl, prepare the sauce by whisking together the soy sauce, honey, cornstarch, and red pepper flakes. Set aside.
  2. In a large skillet, heat the oil over medium-high heat.
  3. Add the beef and cook, stirring, until no longer pink, breaking it up into crumbles as you cook, about 5 minutes.
  4. Drain the beef. Return it to the skillet. Add the garlic and the ginger to the skillet and cook, stirring, for 1 minute.
  5. Stir the sauce into the beef. Cook for 2 more minutes, until heated through and the sauce thickens.
  6. Off heat, drizzle the dish with sesame oil, sprinkle it with green onions, and serve.

Notes

  • I highly recommend using lean ground beef in this recipe (85% lean and 15% fat). Don’t go any leaner than that or it will be too dry and not as flavorful.
  • Sesame oil is a must. It greatly enhances the dish, so please don’t skip it
  • If using a sugar-free honey substitute, a serving contains 3 grams of carbs.
  • You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
Keyword Chuck
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