I’m always on the lookout for simple, quick and tasty meals that don’t break the bank, and that our family will be excited about eating. When I came across this recipe it immediately piqued my interest and got added to the meal plan, but I did not expect us to love it quite so much.
This is an über simple meal that’s packed with flavour. The coating is sticky and sweet with a bit of heat, and is very reminiscent to ginger beef (to me), just without all the deep frying. I healthified ours a bit by using maple syrup instead of brown sugar. We made it with brown sugar the first time but swapped it with maple syrup the next, and we couldn’t tell the difference. Feel free to use whichever you prefer.
This dinner may not look like much, but trust me it’s a winner. And the fact that it can be made, from start to finish, in under 30 minutes makes it a weeknight dinner staple around here.
Korean Beef Bowl
- 1 cup uncooked brown or white rice
- 1/3 cup maple syrup (or brown sugar, packed)
- 1/4 cup soy sauce*
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red-pepper flakes
- 1/4 teaspoon ground ginger
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 2 green onions, thinly sliced
Cook rice according to package directions.
Mix together syrup, soy sauce, sesame oil, red pepper flakes, and ground ginger in a small bowl. Set aside.
Brown ground beef in a non-stick skillet, set over medium-high heat. Once cooked, drain off any excess fat. Add garlic to skillet and sauté for 30-60 seconds, until fragrant. Stir in sauce and half of green onions. Bring to a simmer and cook for 2 minutes until well coated and heated through. Garnish with remaining green onions. Serve over rice.
Makes: 4 servings
*If making gluten free, make sure to use gluten-free certified soy sauce.