What do you get when you want a fast flavor-filled GOLD medal recipe? These healthy Korean Beef Bowls. With delicious USA Beef and tons of delicious veggies, it’s the kind of meal for all your aspiring winners.
How did I decide on Korean Beef Bowls? Nerd Alert. Ok “Meat” nerd alert. As the resident meat maven on the block, you can imagine I take my market time seriously. I scan the aisles for deals and new products to feature so that you can tune into my Instagram feed and here for new ideas to keep you coming back to the kitchen all sorts of inspired. It’s almost a weird hobby.
(OK, it is a weird hobby… I’ll admit to that)
So, when a new shop opens up, ya’ll know I am the first to hit it up. As I noticed a new shop had opened, I popped over to check it out.
I pushed my mini-cart through the new Lidl that I saw pop up near me, checking out their prices, produce and meat. I noticed that Lidl is a streamlined model. Not with the overwhelming high shelves packed with 19 varieties of everything, but the slimmed-down what you really need kind of market designed to get a hot meal on the table without making you have to pick between exactly which semolina flour brand is the perfect one for your family. It’s simple shopping. A quick tour showed me the outline and basics and a whole lot of products to make you rest easy.
Their meat chiller was packed with all USA raised 100% Grass-Fed Beef options that have been raised with the best care and hand-selected by family farms. Things from grass-fed 85% ground beef in quick 1 pound packages ($3.99 per 16oz pack – that’s 33% off from 2/15 – 2/21) to Steakhouse Naturals Rib Eyes ($5.99 per 10 oz pack – that’s 29% off 2/15 – 2/21), Chuck Roasts ($15.98 per 32 oz pack), sirloins ($4. 49) and Tenderloins ($ 9.99 per 8oz pack-) – all portioned perfectly for the family or individuals and ready to go in easy wet-aged packages.
It was a quick grab and go on a busy workday for myself – with a little Olympic inspiration for my recipe.
These Korean inspired beef bowls are quick and dangerously easy to pack a ton of bonus veggies into. Use up anything you happen to have in the fridge or keep it simple with just a few heads of broccoli. Bonus, if you are sticking to a whole30 (or maybe just looking to test the waters for it), this is an EASY recipe to convert to Whole30 compliant. I have included both options below for ya!
Is it your first time cooking with Grass-Fed Beef? Check out these tips for cooking beef for cooking success!
- For ground beef, always temp your meat to medium for food safety. If cooking patties or meatballs, make sure the beef temps at 145 with an instant-read thermometer. If browning, crumble and make sure all sides are browned for safe consumption.
- Season as you go! Often times people don’t season their meat, and then dump a ton of salt on at the end, but if you season as you go, you will find the salt permeates the flavor more and you will season LESS when you serve the meal.
- Ground beef cooks quick – so for great BEEFY flavor – don’t use ground beef in long cooks – leave that for great cuts like the chuck roast. Stick to delicious burgers, quick tacos and other delicious fast weeknight meals for the best flavor!
Veggies and meat in a bowl, when you say it like that, it might sound a little boring. These recipes will change your whole outlook on healthy. Cause they are far from boring!
- Chorizo Hash Breakfast Bowl with Chipotle Cream
- Grilled Chimichurri Steak Potato Power Bowl
- Roasted Roots and Chicken Power Bowl with Maple Dipping Aioli
- Leftover Carnitas Latin Potato Power Bowl
If you’ve tried my Korean Beef Bowls or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Quick Korean Beef Bowls
- 1 lbs ground beef
- 1 teas fresh ginger grated
- 2 cloves garlic minced
- 2 tbsp brown sugar
- ⅓ cup soy sauce
- 1 tbsp sriracha sauce
- 1 tbsp Worcestershire sauce
- ½ cup salt free beef stock
- 1 tbsp sesame oil
- 1 head broccoli
- 1 carrot
- 1 cup sugar snap peas
- ¼ onion sliced
- ½ cup mushrooms sliced
- ½ cup bean sprouts
- Sesame Seeds sliced scallions, and lime wedges for garnish
- 4 servings rice cooked
- Brown beef in a large skillet over medium-high heat.
- Whisk the ginger, garlic, brown sugar, soy sauce, Worcestershire, sriracha, and beef stock together in a bowl.
- Pour over the ground beef, reduce heat to low and allow to cook until liquid has simmered down by half.
- In another skillet or wok, heat the sesame oil over medium-high heat and swirl to coat the pan. Add the veggies and stir-fry until softened to desired tenderness. I work the mushrooms and onions first, then add in veggies I like to keep crunchy like the broccoli and peas. Remove from heat.
- Allow everyone to scoop rice into their bowls and top with the ground beef and veggie mix.
- Garnish with sesame seeds, scallions, lime wedges and additional sriracha as desired. Enjoy.