Korean Beef Bulgogi Rice Bowl

This recipe is full of zesty flavor and is a great way to enjoy a low-fat red meat dish. Plus, it’s an easy, 30-minute meal you can make any day of the week.

The colorful veggies offer antioxidants, minerals, vitamins and phytochemicals. It’s delicious with a variety of toppings, depending on which veggies you might have in the fridge at home.

Serve this over rice, on a salad or any way you like.

Photo credit: A Healthier Michigan

Ingredients

  • 1 lb. 95% lean ground beef
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp. brown sugar
  • 2 tsp. sesame oil
  • 3 cloves garlic, minced
  • 1 tsp. ground ginger or 1 ½ inch piece of fresh ginger grated
  • 1/2 tsp. red pepper flakes
  • 3 green onions, thinly sliced
  • 1 cup red cabbage, shredded
  • 1 cucumber, sliced thin
  • 1 red pepper, sliced thin
  • 1 cup carrots, shredded
  • 1/4 cup cilantro to garnish
  • 2 cups prepared brown rice or white rice or quinoa
  • Mixed greens (to serve as a salad)
  • 1 egg (over easy or medium) – optional
  • Garnish with roasted seaweed (optional)

Korean Beef Bulgogi Rice Bowl

Instructions
1. Cook the brown rice or quinoa accordingly.
2. Stir together the soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper flakes, and green onions.
3. Heat a skillet over medium high heat. Add the beef and brown for 4-6 minutes, breaking up as you go. Add the soy sauce mixture and simmer for 3-4 minutes.
4. Optional to cook fried egg to liking. I recommend over-easy.
5. Serve beef over rice with vegetables and egg. Enjoy!


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