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.