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Korean Beef Bowl

One Pan Korean Beef Bowls

These One Pan Korean Beef Bowls have such a unique and bold flavor. They are jam packed with veggies and other beneficial ingredients like fresh garlic and ginger that are both so good for your immune system and so delicious!
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Servings 4
Calories 676 kcal

Equipment

Ingredients
  

  • 1 lb ground beef
  • 1 Cup Rice uncooked (Makes about 3 cooked cups)
  • 1 Zucchini large thinly quartered and sliced
  • 10 carrots full size-ribboned
  • 1 bunch green onions
  • 1.5 tablespoon garlic fresh-minced
  • 1.5 tablespoon ginger fresh-minced
  • 3 tablespoon olive oil for cooking
  • 2 tablespoon white wine vinegar for the white tips of the green onion
  • 1 tablespoon sesame oil
  • 4 tablespoon coconut aminos or soy sauce- see note

Instructions
 

  • Gather everything you need.
  • Wash and Peel carrots into ribbons (See photo) Don't use the outer layer or the core.
  • Wash and Quarter your zucchini long ways and slice thin. (See photo)
  • Wash and slice the green onions, keeping the green ends and the white ends separate.
  • Add your green onion to one dipping bowl, and your white to another. Add some white wine vinegar over the white slices and let them marinate.
  • If you are cooking rice, get your water boiling for that. Cook the rice according to package instructions. If you are using instant rice, wait until you are cooking the veggies to start that.
  • Heat your pan and add a splash of olive oil. Next add in your ginger and garlic. Stir them around and spread them out then add in your ground beef. If you like to drain your fat, you can wait to add the garlic and ginger until you drain your fat. Once the meat is fully cooked with no pink, add in about 2 tablespoon of coconut aminos (Soy sauce is great too) to your meat and let it brown. This will probably take a few minutes.
  • Once the meat is browned, set it aside and add another splash of olive oil. Add your zucchini and cook for 1-2 minutes, then add in your carrot ribbons. Add salt and pepper.
  • In the third dipping bowl, mix 1 part sesame oil to 2 parts coconut aminos. How much you want will vary depending on how saucey and bold you like things. Start with 1 tablespoon sesame oil to 2 tablespoon coconut aminos. You can sub the coconut aminos for soy sauce.
  • Once everything is done cooking, layer your rice, beef, and veggies. Then drizzle over your sauce and add in some green onion (Both marinated white slices and green slices.) Sesame seeds are a great addition, too.

Notes

You can use whichever rice you prefer. I have used jasmine rice, cauliflower rice, instant brown rice. They are all delicious, do what works for you.
If you don’t have coconut aminos, you can substitute it for soy sauce. It will be less sweet and saltier if you do that.
Play around with the veggies. I have tried so many combinations over the years and my absolute favorite is zucchini and carrots. I have tried onions, broccoli, yellow squash, and mushrooms. It might take a little experimenting to get your favorite combination right.

Nutrition

Calories: 676kcalCarbohydrates: 58gProtein: 25gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 81mgSodium: 529mgPotassium: 1018mgFiber: 6gSugar: 9gVitamin A: 25635IUVitamin C: 20mgCalcium: 102mgIron: 3mg
Keyword beef bowls, korean beef bowl, korean food
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