Description
Enjoy this quick and flavorful Korean Ground Beef Bowl, a perfect 30-minute meal that combines tender grass-fed beef with a savory sauce, served over rice with fresh vegetables. It’s a healthy, satisfying dish suitable for busy weeknights or casual gatherings.
Ingredients
Meat and Sauces
1 lb. (16 ounces) Silver Fern Farms Net Carbon Zero By Nature 100% Grass-Fed Angus Ground Beef
1/3 cup coconut aminos*
1 tablespoon toasted sesame oil
2 teaspoons honey
2 tablespoons rice vinegar
3 garlic cloves, minced
1/4 – 1/2 teaspoon crushed red pepper flakes (adjust to taste)
1/4 teaspoon ground ginger (may substitute 1 teaspoon grated fresh ginger)
3 green onions, sliced, green and light green/white parts separated
For Serving
3 cups cooked white rice or brown rice
1 teaspoon sesame seeds
1 large cucumber, thinly sliced or cut into strips using a vegetable peeler
8 radishes, trimmed and thinly sliced
2 medium carrots, shredded or julienned
Optional: Sriracha or chili-garlic sauce, to taste
Instructions
- Cook the ground beef: Place a large skillet over medium-high heat on the stovetop. When hot, add the ground beef, stirring and crumbling into small pieces with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Drain any excess fat, then return the skillet to the heat.
- Prepare the sauce: While the beef cooks, whisk together coconut aminos, honey, toasted sesame oil, rice vinegar, minced garlic, red pepper flakes, and ground ginger in a small bowl until well combined.
- Add sauce and green onions: Pour the sauce into the cooked beef along with the light green parts of the sliced green onions. Stir well and cook for another 1-2 minutes until the mixture is simmering slightly and the flavors meld.
- Finish and serve: Remove from heat. Serve the flavorful beef over hot cooked rice, garnished with the white parts of the green onions, sesame seeds, and a platter of sliced cucumber, radish, and shredded carrots on the side. Add Sriracha or chili-garlic sauce for extra heat, if desired.
Notes
- *May substitute 3 tablespoons tamari (gluten-free) or low-sodium soy sauce + 3 tablespoons water for coconut aminos, if preferred.
- Adjust red pepper flakes according to spice preference.
- For a more authentic flavor, use freshly grated ginger instead of ground ginger.
- Can prepare vegetables in advance or substitute with other fresh toppings like sliced bell peppers or shredded lettuce.
Nutrition
- Serving Size: 1/4 recipe (without hot sauce)
- Calories: 460 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg
