Korean Beef Bowl

Korean Beef Bowls take 20 minutes to prepare!
We recommend serving with rice and vegetables.

Ingredients:

For the beef:
450g lean ground beef
3 tbsp low-sodium soy sauce (plus more to taste)
Scallions, chopped
1 tbsp minced garlic (about 3 cloves)
2 tbsp rice vinegar
2 tbsp honey
2 tbsp minced or finely grated fresh ginger
1/4 tsp red pepper flakes (plus more to taste)
1 tbsp sesame oil (plus more to taste)

To serve:
Cooked brown rice or bolivian palanda or cauliflower “rice”
1 ½ cups carrots, thinly sliced
Cucumbers, thinly sliced
Toasted sesame seeds

Instructions:

1. Marinate carrots and cucumbers (optional): Place vegetables in a medium bowl. Pour 2 tablespoons of rice vinegar, 2 tablespoons of water, 1/2 teaspoon of sugar, and 1/2 teaspoon of salt over the top. Marinate while you prepare the rest of the recipe. Drain the liquid.
2. In a large skillet, brown the beef over medium-high heat, breaking it up into small pieces (about 5 minutes). Halfway through the cooking time, add 1 tablespoon of soy sauce and scallions. When the beef is fully browned, stir in the garlic and cook for another 30 seconds.
3. While the beef is cooking, combine the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce in a small bowl.
4. Pour the mixture over the browned beef. Stir and cook for 2 minutes. Remove from heat, then stir in the sesame oil. Sprinkle with more chopped spring onions. Taste and add more soy sauce or red pepper flakes if needed.
5. Serve the beef hot with rice; top with carrots, cucumbers, and sesame seeds.

Yield: 4 servings
Recipe: wellplated.com