Back

Korean Beef Bowl Recipe

From Anji’s kitchen

ingredients

  • ¼ cup Tamari (GF, reduced sodium soy sauce)
  • 2 tbsp pure honey
  • 1 tbsp toasted dark Asian sesame oil
  • 1 tsp red pepper flakes
  • ¼ tsp ground ginger
  • 3 tbsp olive oil
  • ½ cup chopped onion
  • 5 cloves garlic (chopped)
  • 1 lb extra lean ground beef (I use 90% lean)
  • Thinly sliced green onions (optional, for garnish)
  • Toasted sesame seeds (optional, for garnish)
  • More red pepper flakes (optional, for garnish)
  • Cooked Jasmine rice or other favorite grain for serving

Gluten- and dairy-free.

directions

  1. In a bowl, combine all sauce ingredients and stir to combine well. Set aside.
  2. In a wok or large skillet, heat olive oil over medium high heat until slightly smoking. Add onion and garlic, stirring 2–3 minutes or until aromatic and translucent.
  3. Add ground beef and stir while breaking the beef up into small bits, about 1–2 min.
  4. When beef is about halfway cooked, add your sauce mixture and stir to combine thoroughly with beef.
  5. Continue to cook until beef is browned and cooked through.
  6. Serve immediately over bowls of warm rice, gently mixing the beef into the rice a bit.
  7. Garnish as desired.