Korean Beef Bowl
"Sometimes I test a recipe, and it’s a few weeks before I get around to posting it here. Other times a recipe comes along that is so easy yet excellent, I rush to blast it into the interwebs ASAP, with the hope that it saves you from a dinner emergency at the earliest opportunity—like tonight. This Korean Beef Bowl recipe is practically still cooling on the stove, and I couldn’t wait one more day to share it with you! A healthy ground beef recipe made of lean ground beef that’s stir fried with ginger, garlic..."
INGREDIENTS
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1 pound lean ground beef (I used 93% lean)
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3 tablespoons low sodium soy sauce (plus additional to taste, divided)
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1 1/4 cups minced scallions (both green and white parts (from about 1 small bundle), divided)
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1 tablespoon minced garlic (about 3 cloves)
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2 tablespoons rice vinegar
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2 tablespoons honey
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2 tablespoons minced or finely grated fresh ginger
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¼ teaspoon red pepper flakes (plus additional to taste)
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1 tablespoon sesame oil (plus additional to tase)
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Cooked brown rice (quinoa, or cauliflower rice)
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1 1/2 cups shredded carrots (see recipe notes to pickle them for an upgrade)
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Thinly sliced seedless cucumbers (Persian-style or English/hot house)
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Toasted sesame seeds
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