Korean Beef Bowls | Whole 30 | Kita Roberts

Experience the vibrant flavors of Korea with these quick and savory Korean Beef Bowls. Ideal for a weeknight dinner, this dish brings together juicy ground beef with fresh vegetables and a rich, flavorful sauce, all piled on top of warm rice.

Why You’ll Love This Recipe

These Korean Beef Bowls are a fast, flavorful, and versatile meal that comes together in just 20 minutes. The combination of sweet and savory with a hint of spice makes this dish a satisfying meal that’s perfect for busy evenings.

A pound of grass-fed ground beef waiting to become part of the colorful assortment of vegetables around it. Peppers, broccoli, carrots, snow peas, mushrooms, leeks, ginger, garlic, rice, yeah, I'm gonna need a bigger bowl.

Ingredients

Ground Beef: Forms the hearty base of the bowl.
Fresh Ginger and Garlic: Adds a pungent kick that’s characteristic of many Korean dishes.
Brown Sugar, Soy Sauce, Sriracha, and Worcestershire Sauce: Create a deep, complex sauce that coats the beef.
Beef Stock: Adds moisture and enriches the overall flavor of the sauce.
Sesame Oil: Used for stir-frying the vegetables, adding a slight nutty flavor.
Assorted Vegetables: Broccoli, carrots, sugar snap peas, onions, mushrooms, and bean sprouts make the dish colorful and nutritious.
Garnishes: Sesame seeds, scallions, and lime wedges enhance the flavor and presentation.

How to Make Quick Korean Beef Bowls

Cook the Beef: Brown the beef in a large skillet until fully cooked.
Mix the Sauce: Whisk together the ginger, garlic, brown sugar, soy sauce, Worcestershire, sriracha, and beef stock.
Combine and Simmer: Add the sauce to the cooked beef, reduce the heat, and let it simmer until thickened.
Stir-Fry the Vegetables: In a separate skillet, heat sesame oil and stir-fry the vegetables until just tender.
Assemble and Serve: Scoop rice into bowls, top with beef and vegetables, and garnish.

Recipe Tips

Sauce Consistency: Let the sauce simmer until it reduces by half for the best flavor coating on the beef.
Vegetable Crunch: Add the vegetables according to their cooking times to keep them vibrant and crunchy.

How to Serve

Serve the beef and vegetables over a bed of cooked rice, perfect for soaking up the delicious sauce. Garnish with sesame seeds, sliced scallions, Authentic Cabbage Kimchi and lime wedges for an added zest.

How to Store

Store any leftovers in an airtight container in the refrigerator for up to three days. This dish is perfect for meal prep as it reheats well.

Reheating Instructions

Reheat leftovers in a microwave or on the stove over medium heat until heated through. Add a little water or additional soy sauce if the mixture seems dry.

This post should effectively guide your readers through making a flavorful Korean Beef Bowl, emphasizing ease and quick preparation for a satisfying meal.

This easy recipe uses ground beef and tons of amazing falvors for an quick dinner inspired by Korean beef bowls!

Cook ModePrevent your screen from going to sleep

Brown beef in a large skillet over medium-high heat.
Whisk the ginger, garlic, brown sugar, soy sauce, Worcestershire, sriracha, and beef stock together in a bowl.
Pour over the ground beef, reduce heat to low and allow to cook until liquid has simmered down by half.
In another skillet or wok, heat the sesame oil over medium-high heat and swirl to coat the pan. Add the veggies and stir-fry until softened to desired tenderness. I work the mushrooms and onions first, then add in veggies I like to keep crunchy like the broccoli and peas. Remove from heat.
Allow everyone to scoop rice into their bowls and top with the ground beef and veggie mix.
Garnish with sesame seeds, scallions, lime wedges and additional sriracha as desired. Enjoy.