Korean Grass-fed Beef Bowl Recipe
- Servings: 3-4
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Looking for a new go-to weeknight meal? Check out this super simple Korean Grass-fed Beef Bowl recipe from Spoon Fork Bacon. These bowls are full of flavor, low maintenance and totally satisfying, making them a dish you can feel great about serving to your loved ones.
- 1 lb. New Zealand grass-fed ground beef (Tip: look for the Taste Pure Nature Logo)
- 1 1/2 tablespoons olive oil
For the Pickled Vegetables:
- 1 cup rice wine vinegar
- 1/2 cup water
- 3 tablespoons sugar
- 3/4 teaspoons salt
- 1 carrot, peeled and julienned
- 1/2 English cucumber, julienned
For the Sauce:
- 1/4 cup soy sauce
- 3 tablespoons light brown sugar
- 2 tablespoons garlic, minced
- 2 teaspoons ginger, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 4 cups short grain rice, steamed
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
For the pickled vegetables:
- 1. In a small saucepan, prepare the quick pickled vegetables by combining the rice wine vinegar, water, sugar and salt. Place the mixture over medium heat and simmer until sugar and salt dissolve.
- 2. In a mixing bowl, toss the carrots and cucumber together. Pour the vinegar mixture over the carrots and cucumber. Stir to combine. Set aside for at least 30 minutes.
For the beef:
- 3. In a small mixing bowl, prepare the beef sauce by whisking all ingredients together. Set aside.
- 4. Place a large sauté pan over medium heat. Add oil to coat the pan.
- 5. Once hot, add the ground beef and brown for 2 to 3 minutes, using a wooden spoon to break the ground beef into pieces.
- 6. Once the beef has browned, remove from the heat. Strain and discard any excess liquid.
- 7. Return the pan to the stovetop. Pour the beef sauce over the ground beef. Stir to combine, then let simmer for 2 to 3 minutes.
- 8. Scoop rice into individual bowls and top with ground beef and quick pickled vegetables. Finish with a sprinkle of green onions and sesame seeds.