Name: Ground Beef Bulgogi Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 tbsp low-sodium soy sauce; 1 tbsp sesame oil; 1 tbsp honey or maple syrup; 3 cloves garlic, minced; 1-2 tsp grated ginger, or 1/2 tsp ground ginger; 2-3 green onions, sliced; 1/2 small white or yellow onion, finely diced; 1/2 tsp black pepper; 1 lb lean ground beef; 1/2 cup plain Greek yogurt; 1-2 tsp sriracha or gochujang; 1 tsp sesame oil, for sauce; 1 tsp rice vinegar; 1 pinch salt; 2 cups cooked white or brown rice; 2 large carrots, grated or julienned; 1 medium zucchini, sliced into half moons; 1 bell pepper, sliced; 1/4-1/2 lb cremini or white mushrooms, quartered; 4 fried eggs; sesame seeds, extra green onions, or kimchi, for garnish

Mix the soy sauce, sesame oil, honey or maple syrup, garlic, ginger, green onions, diced onion, and black pepper. Add the ground beef and mix until the marinade is worked through the meat. Cover and refrigerate for 10 to 15 minutes.

Toss the grated carrots with a good pinch of salt and a generous splash of rice vinegar. Set aside while you cook the rest of the bowl.

Slice the zucchini, bell pepper, and mushrooms. Sauté the vegetables lightly until tender-crisp, then finish with a small drizzle of sesame oil and set aside.

Stir together the Greek yogurt, sriracha or gochujang, sesame oil, rice vinegar, and a pinch of salt for the spicy yogurt sauce.

Heat a large pan over medium-high heat. Add the marinated beef and cook, breaking it up, until browned, glossy, and slightly caramelized.

Build each bowl with rice, sautéed vegetables, bulgogi beef, a fried egg, spicy yogurt sauce, and any garnishes you like.

Ground Beef Bulgogi Bowl

Instructions

Variations

Turkey swap

Lower-carb bowl

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