This 20-minute Korean Barbecue Beef Bowl with veggies is the perfect quick, easy, and healthy dinner that will quickly make its way into your monthly rotation. Not only is it packed with the sweet, slightly salty flavors of Korean barbecue, it is full of protein, whole grains, and lots of good for you veggies. And I can always get behind a meal that is ready in no time and makes great leftovers.
Traditional Korean barbecue beef, usually called bulgogi, is made with very thinly sliced rib eye or sirloin steak that is marinated and then quickly cooked on a hot grill or cast iron skillet. And although delicious, it can be difficult to cut the beef paper thin and can also be expensive. For that reason I love making it with lean ground beef instead and adding the sauce right to the skillet to season the beef. You still get tons of flavor without the need to marinate the beef. And although not normally served with vegetables, I like to pair it with lots of crunchy fresh vegetables, kind of like you see with a traditional Korean Bibimbap. You could cook the vegetables if you prefer and if you can find some kimchi in your local grocery store, I would add that as well, or some Korean hot sauce.
Ground Beef Bulgogi Bowls
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- 1 cup brown rice
- 1/4 cup soy sauce (GF if needed)
- 2 tbsp. brown sugar
- 2 tsp. sesame oil
- 3 U cloves garlic, minced
- 1 tsp. ginger
- 1/2 tsp. red pepper flakes
- 2 U green onions, thinly sliced
- 1 lb. 95% lean ground beef
- 1 cup cabbage
- 1 U cucumber, sliced thin
- 1 U red pepper, sliced thin
- 1 cup carrots, shredded
- 1/4 cup cilantro
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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