Macro-Friendly Korean Beef Rice Bowls
Serves 5
Directions
- 1Add light mayo to a bowl.
- 2Add sriracha to the mayo.
- 3Squeeze lemon juice into the bowl.
- 4Add garlic powder, milk or water, and salt to taste.
- 5Mix all ingredients to make your sriracha mayo.
- 6Combine brown sugar, soy sauce, gochujang, and red chili flakes to make the beef marinade.
- 7Heat sesame oil in a pan.
- 8Add minced garlic to the pan.
- 9Add ground beef to the pan and start cooking.
- 10Once the beef is 50% cooked through, add in your marinade.
- 11Toss in green onions and let simmer.
- 12Fluff cooked rice with a fork.
- 13Add rice to meal prep containers.
- 14Top the rice with the cooked Korean beef.
- 15Drizzle sriracha mayo over the beef and rice.
- 16Garnish with green onions and sesame seeds.
Ingredients
- 90 g light Mayo
- 50 g Sriracha
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 2 tablespoon milk or water
- to taste salt
- 24 oz ground beef
- 2 teaspoon sesame oil
- 1.5 tablespoon minced garlic
- 30 g brown sugar
- 80 g soy sauce
- 20 g gochujang
- red chili flakes
- 3 green onions
- 750 g cooked rice
- sesame seeds
Equipment
bowlspoonpanspatulameal prep containers
Tips
- This is a meal prep recipe.
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