Name: Korean Beef Bowl
Ingredients: 1 pound lean ground beef (I used 93% lean); 3 tablespoons low sodium soy sauce plus additional to taste, divided **(see note to make Gluten Free); 1 ¼ cups minced scallions both green and white parts (from about 1 small bundle), divided; 1 tablespoon minced garlic (about 3 cloves); 2 tablespoons rice vinegar; 2 tablespoons honey; 2 tablespoons minced or finely grated fresh ginger; ¼ teaspoon red pepper flakes plus additional to taste; 1 tablespoon sesame oil plus additional to tase; 1/2 cup sour cream (I use light); 1/4 cup mayo ( I use light); 2 Tablespoons Lime Juice; 2-3 teaspoons of sriracha (or more depending on your tastes); 1/2 teaspoon garlic powder; Water –for desired consistency (maybe 1-2 teaspoons); Cooked rice quinoa, or cauliflower rice; 1 ½ cups shredded carrots, purple cabbage and sliced seedless cucumbers * see recipe notes to pickle them if you want; Toasted sesame seeds; Creamy Sriracha Sauce

Description

Korean Beef Bowl is a bright, healthy meal that is bursting with flavor and the best part is it comes together quickly! Serve with rice and veggies for easy dinners and wonderful meal prep!

Ingredients

Scale

For the Korean Beef:

1 pound lean ground beef (I used 93% lean)
3 tablespoons low sodium soy sauce plus additional to taste, divided **(see note to make Gluten Free)
1 ¼ cups minced scallions both green and white parts (from about 1 small bundle), divided
1 tablespoon minced garlic (about 3 cloves)
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons minced or finely grated fresh ginger
¼ teaspoon red pepper flakes plus additional to taste
1 tablespoon sesame oil plus additional to tase

For Sriracha Sauce:

1/2 cup sour cream (I use light)
1/4 cup mayo ( I use light)
2 Tablespoons Lime Juice
2–3 teaspoons of sriracha (or more depending on your tastes)
1/2 teaspoon garlic powder
Water –for desired consistency (maybe 1-2 teaspoons)

For Serving:

Cooked rice quinoa, or cauliflower rice
1 ½ cups shredded carrots, purple cabbage and sliced seedless cucumbers * see recipe notes to pickle them if you want
Toasted sesame seeds
Creamy Sriracha Sauce

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Instructions

Pickle the carrots and/or cucumbers and cabbage, if desired (see recipe notes—I highly recommend).
Mix Creamy Sriracha sauce ingredients together in a bowl and set aside.
In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 5 or so minutes. When the beef is about halfway finished cooking, add 1 tablespoon of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic and cook 30 seconds.
While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce.
Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired (I added a bit more of each).
Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.

Notes

To make this recipe gluten free–be sure to use gluten free soy sauce or coconut aminos instead of soy sauce. Soy sauce is NOT gluten free but you can buy a GF version at most stores.
To Pickle the Vegetables: Place the vegetables in a medium bowl. Top with 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar and 1/2 teaspoon kosher salt to coat the strands. Let marinate/gently pickle while you prepare the rest of the recipe. Drain then use to top the bowls.
To Store: Place leftovers in an airtight storage container in the refrigerator for up to 5 days.
TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat on the stove. You can also reheat this dish in the microwave.
TO FREEZE: Store the beef mixture in a freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.