Korean Beef Rice Bowls

December 18, 2020
Created by Harmons
30 minutes
Serves 4
  • 2 Tbsp unseasoned rice vinegar
  • 3 Tbsp less sodium soy sauce
  • 1/2 lime, zested and juiced
  • 2 Tbsp water
  • 2 tsp golden brown sugar
  • 1 tsp sesame oil
  • 1/4 tsp crushed red pepper flakes
  • 1 Tbsp canola oil
  • 1 lb 93% lean ground beef
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, crushed
  • 1 (1/2") piece ginger, grated
  • 1/2 cup diced water chestnuts
  • 3 cups cooked brown rice
  • 1 small sliced cucumber, skin on
  • 2 Tbsp gochujang chile paste
  • 1/2 Tbsp sesame seeds, plus more for garnish
  • 2 green onions, thinly sliced
  • 1 cup bean sprouts,

Green:  Dark green vegetables, especially leafy greens, have vitamins A, C, K and folate. These contribute to bone health and have an anti-inflammatory effect. Cruciferous vegetables like broccoli, cabbage, kale, and Brussels sprouts have phytochemicals which may reduce the risk for certain types of cancer.

In a small bowl, combine rice vinegar, soy sauce, lime

zest and juice, water, brown sugar, sesame oil, and red pepper flakes.

In a large deep nonstick frying pan over high heat, add oil. When oil shimmers, add meat and cook, breaking meat up with a wooden spoon until cooked through, about 5 minutes. Add onion, garlic, ginger, and water chestnuts and cook for 1 minute. Pour sauce over beef, cover, and simmer over low heat, for 10 minutes.

To assemble bowls, place 3/4 cup rice in each bowl, top with 2/3 cup beef, cucumbers, gochujang, sesame seeds, green onions, and bean sprouts. Nutrition per serving: 540 calories; 19g total fat (6g saturated); 1070mg sodium; 57g carbohydrates; 5g dietary fiber; 9g sugar (2g added sugar); 36g protein