High Protein Korean BBQ Beef Bowls

Name: High Protein Korean BBQ Beef Bowls
Yield: 8 servings
Cuisine: Chinese
Ingredients: 1600 g Raw 5% Minced/Ground Beef; 104 g Light Soy Sauce; 32 g Dark Soy Sauce; 2.4 Tbsp Garlic Paste; 1.6 Tbsp Ginger Paste; 96 g Gochujang Paste; 48 g Honey; 80 g Oyster Sauce; 48 g Rice Vinegar; 3.2 Tbsp Sesame Seeds; 32 g Light Butter; 160 g White Onion, finely chopped; 80 g Green Onion, chopped; 320 g Fat Free/Low Fat Yogurt; 32 g Gochujang Paste; 24 g Honey; Milk/Evaporated Milk for desired consistency; 400 g Uncooked Jasmine or Basmati Rice; 3.2 Tbsp Sesame Seeds; 640 g Cucumber, thinly sliced; 480 g Carrots, grated; 400 g Red Onion, thinly sliced; 160 g Green Onion, chopped; 40 g Light Soy Sauce; 32 g Rice Vinegar; 40 g Sriracha; 1.6 Tsp Garlic Powder; 3.2 Tbsp Sesame Seeds

Serves 8

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High Protein Korean BBQ Beef Bowls

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Serves 8

Directions

1In a bowl, add light and dark soy sauce, garlic and ginger paste, gochujang, squeeze of honey, oyster sauce, rice vinegar, and sesame seeds.
2Mix till smooth.
3Add light butter on medium heat.
4Cook your onions for 5 minutes till soft.
5Add your lean ground beef.
6Cook for 8 minutes till fully brown.
7Add the sauce you just made.
8Mix till caramelized.
9Garnish with green onion and sesame seeds.
10For the Korean spicy sauce, combine low fat yogurt, gochujang, and honey.
11Add milk for desired consistency, then mix till smooth.
12Make the salad with sliced cucumber, grated carrots, red and green onion, light soy sauce, sriracha, rice vinegar, and garlic.
13Give it a good mix.
14Store this in a separate container.

Ingredients

1600 g Raw 5% Minced/Ground Beef
104 g Light Soy Sauce
32 g Dark Soy Sauce
2.4 Tbsp Garlic Paste
1.6 Tbsp Ginger Paste
96 g Gochujang Paste
48 g Honey
80 g Oyster Sauce
48 g Rice Vinegar
3.2 Tbsp Sesame Seeds
32 g Light Butter
160 g White Onion, finely chopped
80 g Green Onion, chopped
320 g Fat Free/Low Fat Yogurt
32 g Gochujang Paste
24 g Honey
Milk/Evaporated Milk for desired consistency
400 g Uncooked Jasmine or Basmati Rice
3.2 Tbsp Sesame Seeds
640 g Cucumber, thinly sliced
480 g Carrots, grated
400 g Red Onion, thinly sliced
160 g Green Onion, chopped
40 g Light Soy Sauce
32 g Rice Vinegar
40 g Sriracha
1.6 Tsp Garlic Powder
3.2 Tbsp Sesame Seeds

Equipment

bowl

Tips

Bottle the creamy gochujang sauce up and store in the fridge. Only serve when ready to eat.
Prepare sticky rice ahead of time or use leftover cooked rice.
Store the crunchy cucumber salad in a separate container to make reheating easier. Serve cold when ready to eat.

High Protein Korean BBQ Beef Bowls

High Protein Korean BBQ Beef Bowls

Directions

Ingredients

Equipment

Tips

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