Korean Beef Bowls

I’m trying to change the perception of healthy eating.

Somewhere down the line, we’ve been ingrained with this idea that healthy eating is this long laborious task that ends up tasting bland and unenjoyable.

I’m a firm believer that you shouldn’t be miserable and overworked while dieting and trying to lose weight – and that starts with a simple plan that’s fun and enjoyable for both fitness and nutrition!

So, following up with that theme of simple and enjoyable here’s a quick and delicious Korean beef recipe that I think you’ll absolutely love!

 

Servings: 4

Prep Time: 10 min

Cook Time: 10 min

Macros: 303 calories – 24g Protein – 24g Carbs – 15g Fat

Ingredients –

  • 1 pound 93% Lean Ground Beef
  • 3tbsp Low Sodium Soy Sauce
  • 1 1/4 cup Minced Scallions
  • 1bsp Minced Garlic
  • 2tbsp Rice Vinegar
  • 2tbsp Honey
  • 2tbsp Minced or Grated Ginger
  • 1/4-3/4 tsp Red Pepper Flakes (adjust for heat preference)
  • 1tbsp Sesame Oil
  • 1 1/2 cup shredded carrots (optional)
  • 3 Thinly Sliced Seedless Cucumbers (optional)

 

Directions –

  1. (Optional) Pickle carrots and cucumbers by placing in a medium bowl and adding 2tbsp rice vinegar, 2tbsp water, and 1/2tsp kosher salt. Let marinate in a bowl until beef is prepped then drain and top your dish with the pickled vegetables at the end.
  2. In a large skillet, brown the beef over medium-high heat, breaking it into small pieces until it is browned and cooked through – usually takes about 5 minutes
  3. When the beef is halfway cooked, add 1tbsp of the soy sauce and 2/3 of the scallions
  4. Once the beef is completely browned, stir in the garlic and cook for about 30 seconds
  5. In a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce.
  6. Pour this mixture over the browned beef. Stir and cook for about 2 minutes.
  7. Remove from the heat then stir in sesame oil. Sprinkle remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes if you’d like to.
  8. Serve and enjoy!

Recipe Notes –

  • You can prep the pickled vegetables in bulk and in advance as well to save you more time while prepping.
  • TO SERVE: You can serve this over virtually any carb and it’ll taste great – white rice, noodles, quinoa, cauliflower rice, etc.
  • TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
  • TO REHEAT: You can rewarm leftover in a large skillet over medium-low heat for a few minutes or you can reheat in the microwave.

 

If you try this recipe out I’d love to see it! Follow me on Instagram and tag me, @Stoopid.Fit, and I just might give you a shout out!

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