Korean Beef Rice Bowls

• Gluten free

• Meat

  • 1 lb 93% lean ground beef, lean

• Produce

  • 1 Cucumber, small skin on
  • 2 Garlic cloves
  • 1 tsp Ginger, fresh
  • 2 Scallions
  • 1/4 cup Yellow onion

• Condiments

  • 1/4 cup Soy sauce, low sodium

• Pasta & Grains

  • 3 cups Brown rice, cooked

• Baking & Spices

  • 2 tsp Brown sugar, light
  • 2 tbsp Gochujang
  • 1/2 tsp Red pepper flakes
  • 1/2 tbsp Sesame seeds

• Oils & Vinegars

  • 1 Cooking spray
  • 1 tsp Sesame oil

Found on skinnytaste.com

Description

Ingredients

• 1/4 cup low sodium soy sauce*
• 2 teaspoons light brown sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• cooking spray
• 1 pound 93% lean ground beef
• 1/4 cup chopped yellow onion
• 2 garlic cloves, crushed
• 1 teaspoon fresh grated ginger
• 3 cups cooked brown rice
• 1 small sliced cucumber, skin on
• 2 tablespoons Gochujang, or more if desired*
• 1/2 tablespoon sesame seeds, plus more for topping
• 2 sliced scallions, white and green parts

Directions

• Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil and red pepper flakes in a small bowl. Heat a large deep nonstick skillet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes. Add the onion, garlic and ginger and cook 1 minute. Pour the sauce over the beef, cover and simmer on low heat 10 minutes. To assemble the bowls, place 3/4 cup rice in each bowl, top with scant 2/3 cup beef, cucumbers, Gochujong, sesame seeds and scallions.

Nutrition