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, 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.
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.
Korean Beef Bowls
Amount Per Serving
Calories 585Calories from Fat 180
% Daily Value*
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Vitamin A 5353IU107%
Vitamin C 6mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Keyword how to make Korean beef, korean ground beef, Rice and beef bowls