Korean Beef Bowls

Tasty marinated ground beef with some veggies for healthiness sake, and rice because what’s a meal without carbs? You can use a wide variety of vegetables to suit your preference, but thinly cut/shredded/spiralized ones are the way to go both for quick cooking and for the texture of the finished dish. The original recipe called for spiralizing your own zucchini, but since my spiralizer is a 12 hour drive away I just bought some frozen zoodles and only cooked them partway before adding to the dish. Do what makes sense for you! I also ignored the suggestion for jasmine rice, as I already have/prefer sushi rice!

Ingredients:

  • 1 cup uncooked rice (jasmine, sushi, other unseasoned rice of preference)
  • 1 pound lean ground beef
  • 3 tablespoons brown sugar
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chili garlic sauce
  • 1/4 teaspoon freshly ground ginger
  • 4 green onions thinly sliced
  • 1 zucchini squash spiralized/1 package zoodles
  • 1 carrot freshly grated
  • 1 to 2 tablespoons sesame seeds for topping (left those out, still hate seeds)

Cook the rice according to the package directions. You’ll do the rest of the cooking while your rice simmers.

Heat a large skillet over medium heat and add the ground beef. Cooking, breaking up the ground beef and turning until the beef is evenly browned.

Add the sugar, soy sauce, sesame oil, chili garlic sauce, and ginger, stirring well.

Reduce the heat to low and cook for 5 minutes, continuing to stir.

Add the green onions followed by the zoodles and stir in briefly – just long enough to warm, not long enough to turn your zucchini squishy.

Serve the beef mixture over rice, topped with grated carrot and sesame seeds.

Korean Beef Bowls

Vaguely messed with from How Sweet Eats.

  • 1 cup uncooked rice (jasmine, sushi, other unseasoned rice of preference)
  • 1 pound lean ground beef
  • 3 tablespoons brown sugar
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chili garlic sauce
  • 1/4 teaspoon freshly ground ginger
  • 4 green onions thinly sliced
  • 1 zucchini squash spiralized/1 package zoodles
  • 1 carrot freshly grated
  • 1 to 2 tablespoons sesame seeds for topping

Cook the rice according to the package directions. You’ll do the rest of the cooking while your rice simmers.

Heat a large skillet over medium heat and add the ground beef. Cooking, breaking up the ground beef and turning until the beef is evenly browned. Add the sugar, soy sauce, sesame oil, chili garlic sauce, and ginger, stirring well. Reduce the heat to low and cook for 5 minutes, continuing to stir. Add the green onions followed by the zoodles and stir in briefly – just long enough to warm, not long enough to turn your zucchini squishy.

Serve the beef mixture over rice, topped with grated carrot and sesame seeds.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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