Korean Beef Bowl
Enjoy a flavorful Korean Beef Bowl made halal bulgogi-style with no alcohol. This quick, 30-minute recipe uses soy sauce, ginger, and sesame for an authentic taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Ingredients
– 1 pound ground beef (halal certified)
– 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
– 2 tablespoons brown sugar
– 1 tablespoon sesame oil
– 4 cloves garlic, minced
– 1 teaspoon fresh ginger, grated
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
– 2 green onions, sliced
– 1 tablespoon sesame seeds
– 4 cups cooked white rice (or cauliflower rice)
– 1 cup steamed broccoli florets
– 1/2 cup shredded carrots
Instructions
1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
2. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, and red pepper flakes if using.
3. Pour the sauce over the cooked beef. Stir to coat and let simmer for 2 to 3 minutes until the sauce thickens.
4. Remove from heat and stir in half of the green onions and half of the sesame seeds.
5. Divide cooked rice among 4 bowls. Top with the beef mixture, broccoli, and carrots.
6. Garnish with remaining green onions and sesame seeds. Serve immediately.
Notes
For a gluten-free version, use tamari instead of soy sauce. Ground chicken or turkey can be substituted for the beef. Leftovers can be stored in the refrigerator for up to 4 days.