This 30-minute Korean-inspired dish, featuring lean New Zealand 100% grass-fed Net Carbon Zero ground beef, borrows the sweet-salty flavor of traditional Korean beef bulgogi and a hint of sweetness from honey to make this dish refined sugar free. Using precooked or frozen rice will make it even faster so it’s perfect for busy weeknights or weekend meal prepping.
This post was created in partnership with Beef + Lamb New Zealand Beef + Lamb New Zealand and Silver Fern Farms.
Wholesome goodness any night of the week
We’re so excited to be sharing these Korean-Inspired Ground Beef Bowls with you for a few reasons. First, they are SO GOOD. Like, you’re going to be looking forward to them. Secondly, they’re fast and fresh. Fast as in on the table in under 30 minutes. Fresh, thanks to the rainbow of veggies that provide texture, crunch, color, and nutrition. And finally, they’re made with flavorful and versatile 100% Grass-Fed Net Carbon Zero ground beef from New Zealand.
In New Zealand, grass-fed means something more. The pristine and temperate climate of New Zealand produces verdant, rolling pastures of hearty grasses and sweet clover for the cattle to roam and graze year round. The result is meat that is finely textured with a complex flavor that’s delicious in any dish. For this dish, we selected new Silver Fern Farms Net Carbon Zero By Nature 100% Grass-Fed Angus Ground Beef. It is 100% premium Angus beef from New Zealand – that is tender, delicious and full of flavor, and it’s Net Carbon Zero with no added hormones, antibiotics or feedlots – ever.
Since the founding of Silver Fern Farms in 1948, they’ve not only become New Zealand’s leading procurer, processor, marketer and exporter of premium grass-fed red meat — but they’re also an industry leader in environmental sustainability.
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Ingredients to make Korean Ground Beef Bowls
- New Zealand 100% grass-fed Net Carbon Zero ground beef – We recommend Silver Fern Farms Net Carbon Zero By Nature 100% Grass-Fed Angus Ground Beef – it’s tender, delicious, and full of flavor
- Coconut aminos – may substitute gluten-free tamari or reduced sodium soy sauce (see recipe card Note below)
- Toasted sesame oil
- Honey
- Rice vinegar – plain or seasoned
- Garlic
- Crushed red pepper flakes
- Ground ginger – may substitute 1 teaspoon grated fresh ginger for a more intense ginger flavor
- Green onions
For Serving
- Cooked Rice – white rice or brown rice will work. Substitute quinoa for more protein or cauliflower rice for lower carbs.
- Sesame seeds
- Cucumber slices or ribbons – To make ribbons, drag the blade of a vegetable peeler down the length of the cucumber. This also works great for carrots!
- Radishes
- Carrots – Shred using a box grater or buy pre-shredded carrots. You can also make carrot ribbons (see above).
Optional – Sriracha or chili-garlic sauce
How to Make Korean Beef Bowls
These mouthwatering Korean-Inspired Ground Beef Bowls made with Silver Fern Farms Net Carbon Zero By Nature 100% Grass-Fed Angus Ground Beef come together super quickly, so don’t be surprised if they find their way into your regular meal rotation!
- Place a medium or large skillet over medium-high heat on the stovetop. When the skillet is hot, add the ground beef to the skillet, stirring and crumbling into small pieces with a wooden spoon, until cooked through. Drain off any excess liquid then return the skillet to the stove.
- While the ground beef is cooking, in a small bowl, whisk together the coconut aminos, honey, sesame oil, rice vinegar, garlic, red pepper flakes, and ginger.
- Add the sauce and the light green and white parts of the green onions to the ground beef. Stir and cook for 1-2 minutes to bring the sauce to a simmer and allow some of the sauce to absorb into the meat (but not so long as to evaporate).
- Remove from heat and serve the ground beef mixture over hot cooked rice with cucumber, radish, and carrot. Garnish with green onion and sesame seeds. Serve with sriracha or chili-garlic sauce, if desired.
- Store any leftovers (ground beef mixture and rice separate from the vegetables) in airtight containers in the fridge for up to 3 days.
Product Spotlight
New Silver Fern Farms Net Carbon Zero By Nature Beef is 100% premium grass-fed Angus beef. It is New Zealand’s first certified Net Carbon Zero beef, meaning the carbon from producing the beef has been offset from pasture to the disposal of the packaging by the U.S. consumer.
Visit http://silverfernfarms.com/carbon to learn more about Silver Fern Farms Net Carbon Zero By Nature 100% Grass-Fed Angus Beef.
How to Store and Reheat Leftover Ground Beef Bowls
Whether you have leftovers or are making these for meal prep with the intention of reheating them later in the week, you’ll want to store the rice and beef in separate containers from the vegetables. Both can be refrigerated in airtight containers for up to 3 days.
- To reheat in the microwave: Place the rice and beef in a microwave-safe dish and heat for 60-90 seconds or until heated through.
- To reheat in the oven/toaster oven: Place the rice and beef in an oven-safe dish. Add 1-2 tablespoons of water and cover the dish with foil. Place in a preheated 350℉ oven and bake for 10-15 minutes or until heated through.
- To reheat on the stovetop: Place the rice and beef in a small skillet over medium heat with 1-2 tablespoons of water. Cover with a lid and cook, stirring occasionally, for 5-7 minutes or until heated through.
Once reheated, simply add your vegetables, sesame seeds, and hot sauce, if using, and serve.
Korean-Inspired Ground Beef Bowl: FAQs
How can I make this dish low carb?
You can easily make this recipe low carb by swapping the rice for cauliflower rice or salad greens, or serving the beef mixture in lettuce wraps topped with shredded carrots and diced avocado. Want more protein? Add a sunny side up fried egg to your bowl.
Can I meal prep these Korean Beef Bowls?
Absolutely! This is the perfect meal prep recipe. Just prepare the beef mixture according to the recipe. Store the rice, beef, and vegetables in separate containers in the refrigerator (up to 4 days) and reheat when it’s time to eat.
What other veggies can I use in ground beef rice bowls?
Roasted or sautéed broccoli, broccolini, bell peppers, bok choy (a type of Chinese cabbage), Brussels sprouts, or green beans would all be delicious options. Don’t be afraid to get creative and use what you have on hand.
What is the best rice for this ground beef recipe?
We recommend our always-perfect jasmine rice or brown rice. Want a short cut? Look for frozen rice in the freezer aisle and cook according to package directions.
I want my bowl saucier – what can I add?
If you want your bowl saucier, you can add another splash or two of coconut aminos to the final dish. Please note that this will increase the sodium content. Hot sauce such as chili-garlic paste or sriracha are also tasty options for sauces.
Recipe
Korean Ground Beef Bowls (Easy 30 Minute Meal)
These Korean-inspired beef bowls are packed with flavor, protein, and color and ready in under 30 minutes.
Prep: 15 minsCook: 10 minsTotal: 25 mins
Ingredients
- 1 lb. (16 ounces) Silver Fern Farms Net Carbon Zero By Nature 100% Grass-Fed Angus Ground Beef
- ⅓ cup coconut aminos*
- 1 tablespoon toasted sesame oil
- 2 teaspoons honey
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- ¼ – ½ teaspoon crushed red pepper flakes (adjust to taste)
- ¼ teaspoon ground ginger (may substitute 1 teaspoon grated fresh ginger)
- 3 green onions, sliced, green and light green/white parts separated
For Serving:
- 3 cups cooked white rice or brown rice
- 1 teaspoon sesame seeds
- 1 large cucumber, thinly sliced or cut into strips using a vegetable peeler
- 8 radishes, trimmed and thinly sliced
- 2 medium carrots, shredded or julienned
- Optional: Sriracha or chili-garlic sauce, to taste
Instructions
- Place a medium or large skillet over medium-high heat on the stovetop. When the skillet is hot, add the ground beef to the skillet, stirring and crumbling into small pieces with a wooden spoon, until cooked through. Drain off any excess liquid then return the skillet to the stove.
- While the beef is cooking, in a small bowl, whisk together the coconut aminos, honey, sesame oil, rice vinegar, garlic, red pepper flakes, and ginger.
- Add the sauce and the light green and white parts of the green onions to the ground beef. Stir and cook for 1-2 minutes to bring the sauce to a simmer and allow some of the sauce to absorb into the meat (but not so long as to evaporate).
- Remove from heat and serve the ground beef mixture over hot cooked rice with cucumber, radish, and carrot. Garnish with green onion and sesame seeds. Serve with sriracha or chili-garlic sauce, if desired.
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Notes
* May substitute 3 tablespoons tamari (gluten-free) or low-sodium soy sauce + 3 tablespoons water for coconut aminos, if desired
Nutrition Information
- Serving Size: ¼ recipe (without hot sauce)
- Calories: 460
- Fat: 14 g
- (Sat Fat: 5 g)
- Sodium: 600 mg
- Carbohydrate: 50 g
- (Fiber: 3 g
- Sugar: 15 g)
- Protein: 26 g
Dietary
© The Real Food Dietitians
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This post was made possible by Beef + Lamb New Zealand Beef + Lamb New Zealand and Silver Fern Farms. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House
