Korean-Inspired Beef Bowls - Macrostax

Name: Korean-Inspired Beef Bowls - Macrostax
Total time: 40 min
Ingredients: 1 cup (180g) jasmine rice; 1 pound 93% lean ground beef (454g); ¼ cup (56g) soy sauce; 2 tablespoons (28g) rice vinegar; 1 teaspoon toasted sesame oil; 2 garlic cloves (minced); 1 teaspoon honey; ¼ teaspoon chili flakes (optional); 1 large (120g) carrot (peeled and sliced thin); 1 small (160g) cucumber (thinly sliced); Cook rice per package directions.; Meanwhile, heat a large nonstick skillet over medium high heat and add the ground beef. Cook until browned, crumbling with a wooden spoon occasionally (about 5-7 minutes).; While the beef cooks, combine soy sauce, rice vinegar, sesame oil, garlic, honey, and chili flakes to a small jar. Cover with lid and shake well or use a fork to whisk until combined.; Pour sauce over the cooked ground beef. Stir to fully incorporate. Let it cook 1-2 more minutes until dark, crispy and caramelized. Remove from heat.; To serve: spoon beef over rice and top with cucumbers and carrots.; If available, use a mandoline slicer to prep the vegetables. This saves time and also allows them to be sliced extra thin.; This is a great meal prep recipe since you can also enjoy it cold. To serve warm: keep the vegetables separate and add them after the rice and beef is heated.

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This beef bowl, featuring Korean-inspired flavors, uses ground beef to cut down on prep time. Thin sliced raw vegetables don’t have to be cooked/heated and work great for a quick lunch.

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Ingredients

1 cup (180g) jasmine rice
1 pound 93% lean ground beef (454g)
¼ cup (56g) soy sauce
2 tablespoons (28g) rice vinegar
1 teaspoon toasted sesame oil
2 garlic cloves (minced)
1 teaspoon honey
¼ teaspoon chili flakes (optional)
1 large (120g) carrot (peeled and sliced thin)
1 small (160g) cucumber (thinly sliced)
Cook rice per package directions.
Meanwhile, heat a large nonstick skillet over medium high heat and add the ground beef. Cook until browned, crumbling with a wooden spoon occasionally (about 5-7 minutes).
While the beef cooks, combine soy sauce, rice vinegar, sesame oil, garlic, honey, and chili flakes to a small jar. Cover with lid and shake well or use a fork to whisk until combined.
Pour sauce over the cooked ground beef. Stir to fully incorporate. Let it cook 1-2 more minutes until dark, crispy and caramelized. Remove from heat.
To serve: spoon beef over rice and top with cucumbers and carrots.
If available, use a mandoline slicer to prep the vegetables. This saves time and also allows them to be sliced extra thin.
This is a great meal prep recipe since you can also enjoy it cold. To serve warm: keep the vegetables separate and add them after the rice and beef is heated.