Korean Beef Bowls
Servings: 4 people
Print Recipe
Save as Favorite
Equipment
- Cutting board + sharp knife
- 12-inch cast iron skillet
- Small bowl
Ingredients
- 1 onion chopped
- 2 carrot chopped
- 4 oz mushrooms chopped
- 1 lb ground beef
- 3 cloves garlic minced
- 1 Tbsp butter
Sauce
- ¼ cup brown sugar packed
- ¼ cup coconut aminos (or soy sauce or liquid aminos)
- 2 tsp sesame oil
- ¼ tsp ground ginger
- ¼ tsp red pepper flakes (!)
- ¼ tsp pepper
For Serving
- 2 cups cooked rice or quinoa
- ¼ cup green onions (optional) sliced
Instructions
- If needed, cook rice or quinoa. Prep vegetables and set aside.
- In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Remove from pan.
- Add 1 Tbsp butter to the hot skillet and add vegetables. Cook until onions begin to turn translucent.
- In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. When the vegetables are done add meat back into the skillet. Pour over the ground beef and let simmer for another minute or two.
- Serve over hot rice and garnish with green onions.