Korean Beef Bowls with Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (1 cup rice with 5 oz meat mixture + vegetables)
  • ⅔ cup low-sodium soy sauce
  • 5 Tbsp brown sugar
  • ¼ cup rice wine vinegar
  • ¼ cup Gochujangor paste*
  • 4 tsp toasted sesame oil
  • ½ tsp black pepper
  • 4 tsp cornstarch
Stir Fry:
  • 2 lbs 90% lean ground beef
  • 1 onion, chopped
  • 5 garlic cloves, minced
  • 1½ Tbsp freshly grated ginger
  • 1 Tbsp olive oil
  • 2 zucchini, cut into half-moons
  • 2 red bell peppers, seeds removed and chopped
  • 3 carrots, thinly sliced
  • 8 cups hot cooked quinoa
  1. Whisk together the sauce ingredients in a small bowl; set aside.
  2. In a large skillet over medium heat, cook the beef and onions. Break up the meat with a wooden spoon until meat is no longer pink, about 5-6 minutes. Add the garlic and ginger, stir constantly for 30-60 seconds or until fragrant. Add the sauce and cook for 3-4 minutes or until sauce is thickened and onions are tender. Remove meat to a serving bowl and cover with foil to keep hot.
  3. Return skillet to heat, add olive oil, and increase to medium-high heat. Once hot, add the zucchini, bell pepper, and carrot, stir frying until tender-crisp.
  4. Serve beef and vegetables over hot quinoa,
*Gochujangor paste was not available in my local grocery store, but I was, of course, able to find it on Amazon.com

Recipe from Carlsbad Cravings
Nutrition Information
Serving size: 8 servings (1 cup rice with 5 oz meat mixture + vegetables) Calories: 504 Fat: 12.3 Carbohydrates: 63.5 Sugar: 15.4 Sodium: 1,056 Fiber: 7.8 Protein: 34.4 Cholesterol: 60
Recipe by Prevention RD at https://preventionrd.com/2018/02/korean-beef-bowls-with-veggies/