Name: Korean ground beef rice bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground beef; 1/4 cup white rice; 1/2 cup water; 5 oz broccoli, cut into bite-sized florets; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 1/2 tbsp low-sodium soy sauce; 1 1/4 tsp brown sugar; 1/2 tsp sesame oil; 1/2 tsp red pepper flakes; 1 green onion, thinly sliced; 1/4 tsp salt

Nutrition

Per serving

589 calories

Protein: 52g; 35% of calories
Carbs: 57g; 39% of calories
Fat: 17g; 26% of calories

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let the rice rest, covered, for 5 minutes.
While the rice cooks, place a 12-inch skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Done when no longer pink, 160°F.
Stir in the garlic, ginger, and sesame oil. Cook until fragrant, about 1 minute. Add the soy sauce, brown sugar, and red pepper flakes. Simmer for 2 minutes to let the sauce coat the beef.
Place the broccoli in a microwave-safe bowl with a splash of water. Cover and microwave until tender and bright green, about 3 minutes.
Fluff the rice with a fork and place in a bowl. Top with the Korean beef and serve the steamed broccoli on the side. Garnish the beef with sliced green onions.

Nutrition

Ingredients

Instructions

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