Super fast and seriously delicious cheater Korean Beef Bowls! Perfectly seasoned and ready in 20 minutes. This is recipe that’s definitely worthy of your dinner rotation!
Because I know it’s going on mine! I’ve made and love the traditional Korean Beef (Bulgogi) but this is so much easier (and cheaper) so I’m sold.
After just one bite you’ll be hooked for life. Those sweet and salty flavors over the richness of the well browned beef – yes and yes!
Want to see how easy this Korean beef recipe is? Watch the video!
Sometime I’d like to try this with ground turkey to make it a little healthier but the beef version is just so good that I’m not sure I’ll be able to.
Why change a good thing
One thing I’ve learned about cooking over my long life (lol) is that browning makes everything better. And browning is key in this recipe.
You’ll need a large skillet, be sure to preheat it well to get a good sear when the beef hits the skillet. And if possible give it space.
If it’s crowded the beef will basically just steam. I use a 12-inch skillet and sort of pile it up the sides of the pan as well.
Then, very important, let it rest undisturbed before turning and breaking it up more.
When I first started cooking I used to stir the beef the entire time it was cooking. It always ended up kind of a strange grayish brownish color because it wasn’t getting a good sear.
You really don’t need to stir much at all.
Then douse it with that simple, yet ever so satisyfing sauce, let it simmer and thicken just slightly and soak into the beef a little.
So here we are 20 minutes later, you’re ready for one unforgettable dinner.
And add the veggies too (saute them in a separate pan while the beef cooks). They make this that much better.
Thinly sliced raw English cucumbers are a good option too. And unsalted peanuts. That crunch!
And lastly let’s not forget the Sriracha. Or some other spicy ingredient (thinly sliced red chilies, red pepper flakes, or Korean chili sauce- Gochujang).
It completes this Korean beef I tell you. Icing on the cake.
Also, If you are into meal prep this does reheat pretty well so add it to that rotation too!
Korean Beef Bowls
Super fast and seriously delicious cheater Korean Beef Bowls! Perfectly seasoned and ready in 20 minutes. A recipe definitely worthy of your dinner rotation!
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp dark brown sugar (light can be substituted)
- 1 1/2 tsp sesame oil
- 1 1/2 tsp fresh lime juice
- 3 Tbsp soy sauce
- 2 Tbsp water
- 18 oz. 85% lean Angus ground beef
- 1/3 cup chopped green onions, only white and light portion
- 1 Tbsp minced fresh garlic
- 1 Tbsp peeled and minced fresh ginger
- Chopped green onions (green portion), chopped unsalted peanuts, sesame seeds, Sriracha (optional)
- Cooked white or brown rice, or cauliflower "rice"
- Sauteed or steamed veggies, such as spinach, carrots or zucchini (optional)
In a small mixing bowl whisk together honey, brown sugar, sesame oil, lime juice, soy sauce and water. Set aside.
Preheat a 12 to 14-inch non-stick skillet over moderately high heat. Crumble beef into about 1-inch pieces into skillet, leaving a little space between as possible.
Let beef cook undisturbed for 2 1/2 - 3 minutes until nicely browned on bottom. Sprinkle in green onions (white/light portion), garlic and ginger.
Toss and break up beef and continue to cook until beef if fully browned and cooked through, about 2 - 3 minutes longer.
Pour in honey mixture. Reduce heat to medium, then let simmer, stirring frequently, 1 minute.
Serve warm over rice, sprinkle with green onions, peanuts, sesame seeds and drizzle with hot sauce if desired. Serve with veggies on the side.
Recipe source: Cooking Classy