Be sure to try my Egg Roll in a Bowl and my Beef Lo Mein recipes next!
Korean Beef Bowls
These Korean Beef Bowls are SO quick and easy to make, I think they might even break a record on the blog for being the fastest. You can truly have this meal on the table in 30 minutes or less! The sauce has the perfect flavor profile – it’s got elements that are salty, sweet, tangy, and that have umami along with a subtle touch of heat that doesn’t make it spicy. This is perfect over white or brown rice, cauliflower rice, or in lettuce wraps! Be sure to check out my pro tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook and crumble ground beef, onions, and garlic in a skillet. Drain any grease and add the sauce mixture. (Beef broth, cornstarch, soy sauce, brown sugar, honey, rice vinegar, hot sauce, sesame oil, ground ginger.)
Bring it to a boil and let it thicken and reduce. Remove from heat once desired consistency is obtained. Garnish with green onions, toasted sesame seeds, and red pepper flakes. Serve over rice!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze well!)
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Wok– conducts heat well for this recipe and other stir fry recipes. Rice Cooker/Steamer Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
