Liven up your dinner time with these delicious and easy Korean beef bowls. Ready to serve in 30 minutes, these beef and rice bowls are hearty and tasty, and a great option for a weeknight meal.
Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add the ground beef to the hot skillet and brown until all the liquid has evaporated and the beef is cooked through.
Stir in the minced garlic, ginger, soy sauce, rice wine vinegar, sweetener and sriracha to the skillet. Season with salt and pepper.
Stir in the julienned carrots and cook for about 2 more minutes until they soften slightly.
Serve the Korean beef over the cooked rice and garnish with chopped green onions, cucumber slices, sesame seeds and drizzle some Sriracha mayo.
Notes
Make sure you brown the ground beef until all the water/liquid has evaporated. It's best if you brown it over medium-high heat for about 3 - 4 minutes without disturbing the beef and before stirring it again.
You can adjust the spiciness of this dish by adding more or less sriracha to suit your tastes.
Korean beef and rice bowls are a full meal in themselves, but you can serve them with a side of veggies like pak choi, asparagus or green beans if you fancy.
This Korean beef recipe is so delicious, it's also great served over noodles.
To make it gluten-free, use tamari sauce instead of soy sauce.
To make it Paleo & Whole30, use cauliflower rice instead of white rice, and gluten-free tamari sauce instead of soy sauce.