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Bulgogi Ground Beef Bowls with Vegetables

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408 CALORIES 51g CARBS 9g FAT 30g PROTEIN
10
Freestyle™ SmartPoints™ New!
(10 Old SmartPoints™)
(10 PointsPlus®)
Bulgogi Ground Beef Bowls with Vegetables
Bulgogi Ground Beef Bowls with Vegetables Recipe

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.

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The Recipe

Bulgogi Ground Beef Bowls with Vegetables

Adapted from damndelicious.net
PREP TIME: 5 Min
COOK TIME: 15 Min
TOTAL TIME: 20 Min
Dinner
Lunch
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3 Comments
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Ingredients

US METRICS
  • 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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Instructions

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1

Cook the brown rice according to package directions. Prep the vegetables

2

Stir together the soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper flakes, and green onions.

3

Heat a skillet over medium high heat. Add the beef and brown for 4-6 minutes, breaking up as you go. Add the soy sauce mixture and simmer for 3-4 minutes. Serve over rice with vegetables.

Nutritional Facts
Serving Size: 1 bowl
Amount Per Serving
Calories 408
Calories from Fat 34
% Daily Value *
Total Fat 9g
15%
Saturated Fat 3g
15%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 70mg
24%
Sodium 986mg
43%
Total Carbohydrate 51g
17%
Dietary Fiber 4g
14%
Sugars 10g
Protein 30g

* 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.

Bulgogi Ground Beef Bowls with Vegetables
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
3 Comments
On Bulgogi Ground Beef Bowls with Vegetables
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Amy Cook
November 17, 2018 - 09:07
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4
I was astonished at how good this was and how readily it was received by my husband. It was different in texture and taste for us but we loved it. My first concept of a 'bowl' type meal. We loved it.
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Machel morton Morton
November 3, 2016 - 16:07
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5
Wow, this was really good!! My kids wanted a scrambled egg on top of theirs and that was fine since they were eating all these veggies. Really flavorful and super filling. I noticed cilantro is in the ingredients but not mentioned in the instructions. We added it at the end and it was perfect.
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Sandra Olsen
April 27, 2016 - 09:26
I made this last night and it was SO GOOD! I modified a bit though, but the main flavors were intact. I used ground turkey in place of beef. Instead of raw carrots and cabbage, I cut 8 carrots into matchsticks and 1/2 head of sliced cabbage (I wanted it to be heavier on the veggies so we'd have leftovers for lunch without increasing the meat). I sauteed the veggies until crisp tender, then added the meat. In place of the plain cucumber, I marinated the slices in a mixture of vinegar and coconut sugar. Servings were topped with sliced green onions, chopped cilantro and the marinated cucumber. I can't wait for lunch!
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