30 Minute Korean Ground Beef And Rice Bowls Recipes

KOREAN GROUND BEEF AND RICE BOWLS

Steps:

• Cook rice as per package instructions. I usually make Instant Pot brown rice.
• While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired. I have to say I used Instant Pot frozen ground beef, so I cooked it less time. It is a miracle recipe!
• Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.
• Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally. Add zucchini, eggplant and tomato; saute for another 5 minutes, stirring occasionally.
• Add soy sauce, rice vinegar, maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir. Turn off the heat and sprinkle with green onion; stir again.
• Fluff rice with a fork and serve Korean ground beef over it.

KOREAN GROUND BEEF AND RICE BOWLS

Steps:

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

30-MINUTE KOREAN GROUND BEEF AND RICE BOWLS

Steps:

• In a small bowl, combine the garlic powder, brown sugar, soy sauce, sesame oil, ground ginger, mirin, water, red pepper flakes, and black pepper and whisk to combine and set aside;
• Heat a large cast-iron skillet and add ground beef then cook on medium-high heat, stirring occasionally, for 6-7 minutes or until beef is no longer pink,
• Pour sauce mixture over ground beef and stir to combine then cook for an additional 2-3 minutes;
• If adding sriracha, add now and mix to combine;
• Garnish with sesame seeds and diced green onions;
• Serve over rice with additional sriracha or sliced jalapenos if desired.