Korean Ground Beef Rice Bowls
Sweet and savory Korean-style ground beef over steamed rice with quick-pickled cucumbers and sesame seeds. This 20-minute recipe makes five crave-worthy lunches.
PROTEIN 30g
CALORIES 418
P:E RATIO 7.2
TIME 20m
YIELD 5
P:E 7.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1.5 lbs lean ground beef (90/10) 30G PROTEIN
3 cups cooked jasmine rice CARB BASE
1/4 cup soy sauce FLAVOR
2 tablespoons brown sugar FLAVOR
1 tablespoon sesame oil FLAVOR
1 tablespoon rice vinegar FLAVOR
3 cloves garlic, minced FLAVOR
1 teaspoon fresh grated ginger FLAVOR
1/2 teaspoon red pepper flakes FLAVOR
2 green onions, sliced FLAVOR
1 tablespoon sesame seeds FLAVOR
1 English cucumber, thinly sliced PRODUCE
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Store cucumber separately to keep it crisp. Beef and rice freeze well for up to 2 months.
- Batching: Use 90/10 lean beef to reduce the amount of fat you need to drain.
- Reheat: Microwave for 2 minutes. Add cucumber after reheating.
EXECUTION STEPS
01
HIGH HEAT SEAR
Cook jasmine rice according to package directions and set aside.
02
HIGH HEAT SEAR
Brown ground beef in a large skillet over medium-high heat for 6–8 minutes, breaking into crumbles. Drain excess fat.
03
VEGGIE STEAM-SAUTÉ
Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes.
04
THE ASSEMBLY
Pour sauce over the beef and stir. Simmer for 2–3 minutes until the sauce thickens and coats the meat.
05
STEP 5
Toss sliced cucumber with rice vinegar and a pinch of salt for a quick pickle.
06
STEP 6
Divide rice and beef among 5 containers. Top with cucumber, green onions, and sesame seeds.