Rice bowls are great for quick weeknight family meals or for a gathering. Everyone can build their own bowl and make it suit their tastes. Plus they are really easy and quick to make. We do taco rice bowls often and now this Korean bowl has made it into the rotation. This is a little sweet with a little spicy kick, the kids and my husband loved it.
Sometimes we add crushed nori seaweed sheets on top, substitute snow peas for the broccoli, or quinoa for the brown rice. That’s what makes these bowls so great and easy! Use what you have on hand.
Korean Beef over brown rice with broccoli
1 lb lean grass fed ground beef
2 tsp sesame oil
3 cloves garlic
1-2 Tbs honey, depending on sweetness desired
3 Tbs soy sauce
1/2 tsp ginger
1/8-1/4 red pepper flakes, depending on spice desired
black pepper to taste
3 green onions, diced
1 cup brown rice, cooked (we soak it overnight then boil in excess water and drain the water to rid the arsenic)
large head broccoli, steamed or roasted
Brown beef and garlic. Drain fat. Add sesame oil, honey, soy sauce, ginger, pepper, and red pepper flakes depending on spice level desired. Simmer for another couple minutes to let the flavors combine.
Serve over sprouted brown rice or quinoa. Top with steamed broccoli and green onions.
Nutritional information (just seasoned beef without rice and broccoli in parenthesis)
calories: 435 (240)
fat: 12 g
sodium: 778 mg (32%)
carbohydrates: 48 g (7g)
dietary fiber: 4 g
sugars: 6 g (5g)
protein: 30 g (24g)