Korean Beef Bowls with Veggies

Ground beef and onions seasoned with the most delicious Korean sauce served over rice with stir fry veggies!

I LOVE little bowls like this that have loads of veggies and are over rice or quinoa. This one has this amazing sauce that really sets it apart from other recipes that I've had. Nothing else really holds a candle. You can vary the vegetables to your liking but I really liked the red bell pepper, zucchini, and carrot combo. Such a colorful and delicious meal!

What you need:

For the Korean sauce:

• 1/3 cup low sodium soy sauce
• 2 to 3 Tbsp. brown sugar
• 2 Tbsp. rice wine (murin not vinegar)
• 2 to 3 Tbsp. Gochujang, plus some if desired
• 2 tsp. vegetable oil
• 1/4 tsp. black pepper
• 2 tsp. cornstarch

For the Bowls:

• 1 lb. ground beef
• 1/4 cup onion, diced
• 3 cloves minced garlic
• 2 tsp. freshly grated ginger
• 4 to 5 cups cooked rice 
• Green onions, diced
• Chili paste
• Sesame seeds
  

For the Veggies: 

• 1 tsp. vegetable oil
• 1 large zucchini, sliced
• 1 red bell pepper, diced
• 1 carrot, thinly sliced

Directions:

1. For the Korean sauce: whisk together ingredients in a medium bowl; set aside.
2. For the Bowls: Cook ground beef with onion in a large skillet over medium-high heat until beef is browned and onions are softened.
3. Add garlic and ginger and cook an additional 30 seconds. Drain if needed.
4. Add Korean sauce and bring to a boil. Reduce heat to low and simmer for 5 to 10 minutes or until thickened. Remove from skillet but do not clean skillet.
5. For the veggies: In the same skillet, add oil and add zucchini, bell pepper, and carrot. Stir fry for 2 to 3 minutes or until crisp-tender.
6. Layer bowl with rice, then top with beef and veggies.
7. Top with green onions, chili paste, and sesame seeds.
   

Recipe from Carlsbad Cravings

Korean Beef BBQ Bowls

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the Korean sauce:

• 1/3 cup low sodium soy sauce
• 2 to 3 Tbsp. brown sugar
• 2 Tbsp. rice wine (murin not vinegar)
• 2 to 3 Tbsp. Gochujang, plus some if desired
• 2 tsp. vegetable oil
• 1/4 tsp. black pepper
• 2 tsp. cornstarch

For the Bowls:

• 1 lb. ground beef
• 1/4 cup onion, diced
• 3 cloves minced garlic
• 2 tsp. freshly grated ginger
• 4 to 5 cups cooked rice
• Green onions, diced
• Chili paste
• Sesame seeds

For the Veggies:

• 1 tsp. vegetable oil
• 1 large zucchini, sliced
• 1 red bell pepper, diced
• 1 carrot, thinly sliced

Instructions

1. For the Korean sauce: whisk together ingredients in a medium bowl; set aside.
2. For the Bowls: Cook ground beef with onion in a large skillet over medium-high heat until beef is browned and onions are softened.
3. Add garlic and ginger and cook an additional 30 seconds. Drain if needed.
4. Add Korean sauce and bring to a boil. Reduce heat to low and simmer for 5 to 10 minutes or until thickened. Remove from skillet but do not clean skillet.
5. For the veggies: In the same skillet, add oil and add zucchini, bell pepper, and carrot. Stir fry for 2 to 3 minutes or until crisp-tender.
6. Layer bowl with rice, then top with beef and veggies.
7. Top with green onions, chili paste, and sesame seeds.

Notes:

Recipe from Carlsbad Cravings