Description
Korean Beef Bowls feature savory ground beef cooked with garlic and onions, simmered in a flavorful sauce made of beef broth, soy sauce, brown sugar, honey, and a hint of spice. Served over fluffy white rice and garnished with green onions, toasted sesame seeds, and red pepper flakes, this dish offers a perfect balance of sweet, salty, and umami flavors for a quick and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 lb. ground beef
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
Sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1/4 cup soy sauce
- 2 tablespoons packed brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground ginger
Garnishes
- Green onions, sliced
- Toasted sesame seeds
- Red pepper flakes
For Serving
- Thinly sliced cucumbers
- Julienned carrots
- 3 cups cooked white long grain rice
Instructions
- Prepare the sauce: Combine the beef broth and cornstarch in a bowl and mix until fully combined, ensuring the broth is cool so the cornstarch does not activate prematurely. Whisk in soy sauce, brown sugar, honey, rice vinegar, hot sauce, sesame oil, and ground ginger. Set aside in a cool place until ready to use.
- Cook the beef: Season ground beef with salt and pepper. Heat a large skillet over medium-high heat, add the ground beef and cook, breaking it apart with a spoon for 3 minutes. Add finely diced onion and minced garlic; sauté until beef is fully cooked and onions are tender, about 5 to 6 minutes. Drain excess grease from the skillet.
- Add and thicken sauce: Pour the prepared sauce over the cooked beef mixture and bring it to a boil. Let it boil uncovered for about 3 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Serve and garnish: Remove the skillet from heat. Garnish with sliced green onions, toasted sesame seeds, and red pepper flakes. Serve the beef and sauce over cooked rice, cauliflower rice, or in lettuce wraps. Add sliced cucumbers and julienned carrots on the side for freshness.
Notes
- If heat sensitive, omit the hot sauce; the finished dish has only a mild kick.
- Ground pork, chicken, or turkey can be substituted for beef.
- Add sautéed broccoli (4-5 minutes) for extra vegetables; cook it first and set aside, then add when adding sauce.
- Additional mix-ins like water chestnuts, celery, kale, or spinach are delicious additions.
- Top with chopped peanuts, cashews, sliced almonds, or crunchy chow mein noodles for texture and flavor.
- Use low sodium soy sauce or reduced-sodium beef broth to control sodium content.
- Store leftovers airtight in refrigerator for up to 3 days or freeze for up to 3 months.
- For perfectly cooked rice: boil 2 cups chicken broth, add 1 cup long grain white rice, cover, reduce heat to medium-low, simmer 15 minutes, check doneness, then turn off heat and let rice rest covered for 10 minutes for fluffy results.
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
