Easy Korean Beef, Rice & Veggie Protein Bowl
1. Make the sauce:
Mix soy sauce, sesame oil, honey, rice vinegar, gochujang, garlic, and ginger in a small bowl.
2. Cook the beef:
Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it up as it cooks. Drain excess grease if needed.
3. Add the sauce:
Pour the sauce over the beef and stir. Cook for another 2–3 minutes until the beef is glossy and well coated.
4. Cook the veggies:
Heat a second skillet with a little oil. Add the carrots and broccoli and cook for about 3–4 minutes. Add the zucchini and cook another 3–4 minutes, until the vegetables are tender but still slightly crisp. Season lightly with salt.
5. Build your bowls:
Add rice to each bowl, followed by the Korean beef and vegetables. Top with green onions and sesame seeds.
Directions
1. Make the sauce:
Mix soy sauce, sesame oil, honey, rice vinegar, gochujang, garlic, and ginger in a small bowl.
2. Cook the beef:
Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it up as it cooks. Drain excess grease if needed.
3. Add the sauce:
Pour the sauce over the beef and stir. Cook for another 2–3 minutes until the beef is glossy and well coated.
4. Cook the veggies:
Heat a second skillet with a little oil. Add the carrots and broccoli and cook for about 3–4 minutes. Add the zucchini and cook another 3–4 minutes, until the vegetables are tender but still slightly crisp. Season lightly with salt.
5. Build your bowls:
Add rice to each bowl, followed by the Korean beef and vegetables. Top with green onions and sesame seeds.