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  • Writer's pictureDairy Keen

Korean Beef Bowl

This is super-fast to prepare, just takes 30 minutes from start to finish. This is great for putting leftovers into the freezer. I put into individual serving sizes, then the hubby just microwaves for a quick dinner.


Korean Beef Bowl

Serves 4

3/4 cup white rice 1 ½ cups water 1 pound lean ground beef OR 1 pound flank steak, thinly cut across the grain 2 Tablespoons soy sauce 2 cloves minced garlic, about 2 teaspoons ¼ teaspoon crushed red pepper flakes or more if you like spicy ¼ cup packed brown sugar Another 2 Tablespoons soy sauce 2 Tablespoon water 2 teaspoons sesame oil ¼ teaspoon dried ground ginger or ½ teaspoon fresh minced ginger ¼ teaspoon black pepper 2 green onions, thinly sliced ½-1 teaspoon toasted sesame seeds


In medium saucepan bring water to a boil. Add rice, stir and cover and reduce to simmer. Simmer for 20 minutes. Remove from heat and let sit for 5 minutes.

In a large skillet, over medium high heat, cook the ground beef, first soy sauce, garlic and pepper flakes. Break up the hamburger with a potato masher and cook until no longer pink. Drain excess fat.


If using flank steak sauté, in the steak in a skillet with about 2 Tablespoons vegetable oil. Cook steak, soy sauce, garlic, and pepper flakes until meat is browned.


In a small bowl whisk together; brown sugar, second soy sauce, water, sesame oil, ginger, and black pepper. Pour over the beef and let simmer for about 2-3 minutes.


Serve over hot rice and garish with green onions and sesame seeds.


You can also add assorted vegetables; carrots, zucchini, mushrooms, sugar snap peas.

**To make Gluten Free just use GF soy sauce. This can also be served over rice noodles.

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