Korean Ground Beef and Rice Bowls

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

1 pound lean ground beef (90% lean)

3 garlic cloves (minced)

1/4 cup packed brown sugar

1/4 cup reduced-sodium soy sauce

2 teaspoons sesame oil

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

2 cups hot cooked white or brown rice

sliced green onions and sesame seeds for garnish

Instructions

In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Drain the grease.

In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.

Serve over hot rice and garnish with green onions and sesame seeds.

Notes

Jenn: This is a super fast weekday meal & tastes better the second day. I use way less brown sugar (maybe 1-2 tbsp). Can skip the garlic & sub for fresh (or squeeze tube - I’m lazy) ginger or add both. I cook whatever veggies I have around (e.g., broccoli, spinach) into the mix & often top with fresh cherry tomatoes. Serve over rice or quinoa- it’s a bit meh without. Add a fried egg for extra yumminess.

Rachel: I love making this a rainbow dish with all the colors of the veggie rainbow. Top the rice and beef with very thinly sliced radishes, carrot, cucumber, purple cabbage, and the green onion (no need to cook those particular veggies). Yum and pretty! I also add a dash of apple cider or rice vinegar to the sauce, a full tsp of freshly ground ginger, and extra pepper flakes to give it more kick.

Nutrition

• Calories: 238 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 3 g
• Cholestérol: 70 mg
• Sodium: 610 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 14 g
• Protéines: 25 g