Korean Beef Rice Bowls
Serves 4
Directions
- 1Combine soy sauce, rice vinegar, sesame oil, minced garlic, gochujang paste, and brown sugar in a bowl and mix everything together.
- 2Add lean ground beef to a hot pan and chop it up.
- 3Add the marinade and cook for another 5 minutes on medium heat when the meat is about halfway cooked.
- 4Top with fresh green onions, sesame seeds, and red pepper flakes if you like it spicy, and mix until combined.
- 5Combine white rice and chicken bone broth and simmer for 15 minutes until completely cooked and fluffy.
- 6To make the low-calorie sriracha mayo, combine light mayo, sriracha, a squeeze of fresh lemon juice, and garlic salt and mix until smooth.
- 7Top cooked rice with Korean beef, fresh green onions, and sesame seeds.
Ingredients
- 4 tablespoons soy sauce
- 0.5 tablespoons rice vinegar
- 0.5 tablespoons sesame oil
- minced garlic
- 1 tablespoon gochujang paste
- 2 tablespoons brown sugar
- 24 ounces lean ground beef
- fresh green onions
- sesame seeds
- red pepper flakes
- 1 cup white rice
- 1.5 cups chicken bone broth
- light mayo
- sriracha
- fresh lemon juice
- garlic salt
Tips
- Add red pepper flakes if you like it spicy.
- Using chicken bone broth for the rice adds extra protein.
- The recipe makes four servings that can be meal-prepped and frozen for the whole week.
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