Name: Ground beef bulgogi bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 6 oz 93% lean ground beef; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 3/4 tsp brown sugar; 1/2 tsp sesame oil; 1 green onions, thinly sliced; 2 oz cucumber, thinly sliced; 1/2 tsp red pepper flakes; 1/4 tsp salt

Nutrition

Per serving

495 calories

Protein: 42g; 34% of calories
Carbs: 47g; 39% of calories
Fat: 15g; 27% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the jasmine rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let the rice rest, covered, for 5 minutes.
While the rice simmers, heat a 12-inch skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spoon, for 6 to 8 minutes until browned. Done when browned and opaque, 160°F.
Add the garlic and ginger to the skillet. Cook for 1 minute until fragrant. Stir in the soy sauce, brown sugar, sesame oil, and red pepper flakes. Cook for 2 minutes more, stirring to coat the beef in the sauce as it thickens slightly.
Fluff the rice with a fork and transfer it to a bowl. Spoon the bulgogi beef over the rice. Arrange the cucumber slices and green onions on top before serving.

Nutrition

Ingredients

Instructions

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