Why Make This Recipe
Meal prepping is a great way to save time and ensure you have healthy meals ready for the week. The Korean Beef Bowl is not only delicious but also packed with nutrients. With its combination of lean protein from the beef, fiber from brown rice and veggies, and tasty flavors, this meal is a perfect choice for your meal prep routine. It’s easy to make, and each bowl is satisfying and full of different textures and tastes.
How to Make Korean Beef Bowl
Ingredients:
- 1 1/2 cups brown rice
- 3 1/4 cups low sodium chicken broth
- 1/2 tsp sea salt
- 5 carrots, cut into matchsticks
- 1/3 cup rice vinegar
- 1 tbsp raw honey
- 1 1/2 tsp fresh ginger, minced
- 2 tsp low sodium soy sauce
- 1/2 tsp sesame seeds
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 lbs lean ground beef
- 1/3 cup coconut sugar
- 1/3 cup low sodium soy sauce
- 1 1/2 tbsp fresh ginger, minced
- 1 tbsp freshly squeezed orange juice
- 1 tsp orange zest
- 1 tbsp sesame oil
- 1/2 tsp crushed red pepper flakes
- 1 cucumber, sliced
- 3 medium-boiled eggs
- 4 green onions, thinly sliced
Directions:
For the (Optional) Medium Boiled Eggs:
Place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 6-7 minutes. Remove from heat and transfer to an ice bath to cool. Once cooled, peel and set aside.For the Brown Rice:
In a pot, combine brown rice, chicken broth, and sea salt. Bring to a boil, then reduce to a simmer. Cover and cook for about 40-45 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.For Korean Beef:
In a large skillet, heat olive oil over medium heat. Add garlic and minced ginger, cooking for 1-2 minutes until fragrant. Add lean ground beef and cook until browned. Stir in coconut sugar, low sodium soy sauce, fresh ginger, orange juice, orange zest, sesame oil, and crushed red pepper flakes. Cook for another 5-7 minutes until well combined.For the Carrot Salad:
In a bowl, whisk together rice vinegar, raw honey, minced ginger, soy sauce, and sesame seeds. Add carrot matchsticks and toss to coat.To Assemble Korean Beef Bowl Meal Prep:
Divide the brown rice, Korean beef, carrot salad, cucumber slices, and medium-boiled eggs into meal prep containers. Top with sliced green onions.
How to Serve Korean Beef Bowl
When you’re ready to eat, simply heat the bowl in the microwave. You can enjoy it warm or at room temperature. This meal goes well with extra soy sauce or sesame oil on top for added flavor.
How to Store Korean Beef Bowl
Store the assembled bowls in airtight containers in the refrigerator. The bowl will stay fresh for up to 4 days. If you prefer, you can also freeze the beef mixture separately from the rice and veggies for longer storage.
Tips to Make Korean Beef Bowl
- Prep Ahead: Cut your vegetables and cook the rice in advance to save time during the week.
- Adjust the Spice Level: Add more or less crushed red pepper flakes based on your spice preference.
- Cook Extra: Double the recipe to have leftovers for another week.
Variation
You can swap out the lean ground beef for ground turkey or chicken for a lighter option. Additionally, feel free to add other vegetables like bell peppers, broccoli, or snap peas to your bowl.
FAQs
1. Can I make this dish vegetarian?
Yes! You can use crumbled tofu or tempeh instead of ground beef and add extra vegetables.
2. Is it necessary to use low sodium soy sauce?
Using low sodium soy sauce is a great way to control the salt content in your meal. It helps keep the dish flavorful without being too salty.
3. How long does this meal prep last in the fridge?
The Korean Beef Bowl can be stored in the refrigerator for up to 4 days. If you want it to last longer, consider freezing the beef and rice separately.
Korean Beef Bowl
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Paleo
Description
A delicious and nutritious Korean Beef Bowl perfect for meal prepping, combining lean protein, fiber-rich brown rice, and fresh veggies.
Ingredients
- 1 1/2 cups brown rice
- 3 1/4 cups low sodium chicken broth
- 1/2 tsp sea salt
- 5 carrots, cut into matchsticks
- 1/3 cup rice vinegar
- 1 tbsp raw honey
- 1 1/2 tsp fresh ginger, minced
- 2 tsp low sodium soy sauce
- 1/2 tsp sesame seeds
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 lbs lean ground beef
- 1/3 cup coconut sugar
- 1/3 cup low sodium soy sauce
- 1 1/2 tbsp fresh ginger, minced
- 1 tbsp freshly squeezed orange juice
- 1 tsp orange zest
- 1 tbsp sesame oil
- 1/2 tsp crushed red pepper flakes
- 1 cucumber, sliced
- 3 medium-boiled eggs
- 4 green onions, thinly sliced
Instructions
- For the medium boiled eggs, place eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 6-7 minutes. Remove from heat and transfer to an ice bath to cool. Once cooled, peel and set aside.
- For the brown rice, combine brown rice, chicken broth, and sea salt in a pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 40-45 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- For the Korean beef, heat olive oil in a large skillet over medium heat. Add garlic and minced ginger, cooking for 1-2 minutes until fragrant. Add lean ground beef and cook until browned. Stir in coconut sugar, low sodium soy sauce, fresh ginger, orange juice, orange zest, sesame oil, and crushed red pepper flakes. Cook for another 5-7 minutes until well combined.
- For the carrot salad, whisk together rice vinegar, raw honey, minced ginger, soy sauce, and sesame seeds in a bowl. Add carrot matchsticks and toss to coat.
- To assemble the Korean Beef Bowl, divide the brown rice, Korean beef, carrot salad, cucumber slices, and medium-boiled eggs into meal prep containers. Top with sliced green onions.
- When ready to eat, heat the bowl in the microwave and enjoy warm or at room temperature.
Notes
Store assembled bowls in airtight containers in the refrigerator for up to 4 days. You can also freeze beef and rice mixtures separately for longer storage.