Korean Beef Bowls

Quick weeknight bowls of saucy ground beef with carrots and bell pepper over rice, topped with bright pickled cucumber and radish.

4 servings Source ↗

Ingredients

4 mini cucumbers (sliced, about 2 cups)
1 cup sliced radishes
1 tbsp mirin
1/2 tbsp rice vinegar
1 tsp salt
1/2 tsp sesame seeds
1 tbsp avocado oil
1 lb lean ground beef
2 medium carrots (finely diced)
1 medium bell pepper (finely diced — red, yellow, or orange)
1 tbsp minced garlic
1 tsp ground ginger
2 tbsp honey (or brown sugar)
1/3 cup coconut aminos (or soy sauce)
2 cups cooked rice
2 medium green onions (thinly sliced)
1 tsp red pepper flakes (optional)

Instructions

In a small bowl, combine mini cucumbers (sliced, about 2 cups), sliced radishes, mirin, rice vinegar, salt, and sesame seeds. Toss well and set aside to quick-pickle while you cook the beef.

Heat avocado oil in a large skillet over medium-high heat. Add lean ground beef along with carrots (finely diced) and bell pepper (finely diced — red, yellow, or orange). Cook, breaking up the beef, until nearly done.

Stir in minced garlic and ground ginger and cook until fragrant, about 1 minute.

Once the beef is fully cooked, stir in honey (or brown sugar), coconut aminos (or soy sauce), and salt. Simmer for 2-3 minutes until glossy.

Divide cooked rice among four bowls. Top with the beef mixture and the marinated vegetables, then finish with green onions (thinly sliced) and red pepper flakes (optional) to taste.