Korean Beef Bowl (Printable Version)

Juicy ground beef cooked with ginger and soy, on a bed of rice. Quick to whip up and super flexible for busy nights.

# What You'll Need:

→ Optional Vegetables

01 - Broccoli, get it steamed until bright green
02 - Spinach, you can sauté or steam it
03 - Carrots, slice into thin sticks
04 - Bell peppers, cut up into skinny strips

→ Optional Toppings

05 - Top with a crispy fried egg
06 - Pickled veggies
07 - Kimchi
08 - Sesame seeds for crunch
09 - Fresh cucumber, thinly sliced

→ Base

10 - 2 cups rice cooked your favorite way—try jasmine, brown, or basmati

→ Beef Mixture

11 - Salt and fresh black pepper, toss in what you like
12 - Chopped green onions (set some aside for a final sprinkle)
13 - 1 teaspoon of ginger, peeled and minced
14 - 2 tablespoons soy sauce or tamari for a no-gluten swap
15 - 450 g ground beef (grab an 80/20 mix for juiciness)
16 - 3 garlic cloves, minced
17 - 1 tablespoon sesame oil

# Steps to Follow:

01 - Toss on anything you like—green onions, fried egg, fresh cucumber, pickles, kimchi, and a good shake of sesame seeds. That's it, dig in.
02 - Pile your rice in bowls, put the beef mixture on top, and tuck in any steamed veg or extras you want right along the edge.
03 - Splash in soy sauce, drizzle sesame oil, and mix in your green onions. Sprinkle a bit of salt and pepper, and let it cook for a couple more minutes to soak up those flavors.
04 - Garlic and ginger go in next. Stir and let everything get super fragrant—just a minute or two does the trick.
05 - Get your skillet hot and toss in the beef. Break it apart and cook till all that pink is gone, maybe 5 or 6 minutes. If there’s extra fat, pour it off.
06 - Wash your rice under cold water a few times till it runs clear. Drop it in a pot with 480 ml water, bring it up to a boil, then cover and simmer super-low for about 15 minutes. Let it sit off the heat for 5, then fluff up with a fork.

# Additional Notes:

01 - If you're avoiding gluten, swap in tamari for soy sauce.
02 - Go wild with veggies or try different proteins if you feel like switching things up.
03 - Making ahead? Keep the meat and rice separate so they both reheat great.