These Korean beef bowls call for ground beef, rice, and just a handful of pantry ingredients for one of our favorite weeknight dinners.
Ingredients
4cupscooked white rice
1Tablespoonneutral oil (such as canola or vegetable oil)
2cloves garlic, peeled and finely grated
12-inch piece of fresh ginger, peeled and finely grated
1lb.80/20 ground beef
1/4cupsoy sauce
2Tablespoonsbrown sugar
1teaspoon sesame oil
1Lime
kosher salt
2green onions, green parts chopped
sesame seeds for garnish
Instructions
Prepare white rice and set aside until ready to use.
In a skillet or dutch oven, heat the oil over medium heat. Add the garlic and ginger and cook until fragrant and slightly colored, 1-2 minutes. Add the ground beef and increase heat to medium-high. Using a wooden spoon, break up the beef as you cook and incorporate with the garlic and ginger.
Just before the beef is cooked through, add the soy sauce, brown sugar, sesame oil, juice of 1/2 of the lime, and stir to combine. Cook for 1-2 additional minutes, until juices have slightly reduced. Taste beef and salt if needed.*
Assemble the Korean beef bowls, first by laying down a bed of rice in each bowl, then topping with beef, and finally sprinkling a pinch of sesame seeds and green onion on top. Cut wedges with remaining lime and serve on the side.
Notes
*If you are using traditional soy sauce in this recipe, it's likely that you won't need to add extra salt. If you are using a low-sodium soy sauce, you most likely will need to add some salt to your Korean beef. **This recipe is gluten free if prepared with gluten-free soy sauce, or you can easily swap the soy sauce for coconut aminos.