Korean Ground Beef Bowls
Share
Bulk Korean Ground Beef Bowls
Rated 5.0 stars by 1 users
Author:
Nicole Bimber
Servings
12
Prep Time
30 minutes
Cook Time
20 minutes
A very simple family favorite dinner recipe! Perfect to feed a crowd, or to freeze half for an even easier dinner on another night.
Ingredients
Meat Mixture
-
2Tb avocado oil (or oil of choice)
-
3lbs grass-fed ground beef (primal is even better)
-
1 large yellow onion, diced
-
¾ cups coconut aminos
-
¾ cup coconut sugar
-
¼ tsp red pepper flakes (omit to have no spice, add more for spicier)
-
¾ tsp freshly ground black pepper
-
8 garlic cloves, minced
-
2tsp fresh ginger, grated
Roasted Broccoli
-
3lbs broccoli florets, chopped into bite-size pieces
-
2Tb avocado oil (or oil of choice)
-
salt and pepper
-
sesame seeds
White Jasmine Rise
-
3 cups white jasmine rice (follow instructions on package to cook)
Toppings
-
silced green onions
Directions
Cook rice according to packaging instructions.
While rice is cooking, preheat oven to 375 degrees F. Place broccoli on baking sheet and mix oil into florets, being intentional to cover each piece in oil. Season to taste with salt, pepper, and sesame seeds. Bake until crisp, 20-30 minutes depending on size chopped to.
While the broccoli is roasting, heat avocado oil and add the ground beef and onion in a large skillet. Cook over medium heat until beef is browned thoroughly, breaking it into crumbles as it cooks.
While the meat is cooking, whisk together coconut aminos, sesame oil, coconut sugar, red pepper flakes, pepper, garlic, and ginger into a small bowl or jar.
Once meat is browned, whisk liquid mixture again and pour over meat mixture. Allow to simmer for 1-2 more minutes. Turn off heat and keep covered while rice and broccoli finishes cooking.
Split all items into halves or thirds to cool separately if not serving all portions immediately. Freeze once cooled.
Serve by topping rice with meat mixture and garnishing with green onions.
Recipe Note
I use a Food Saver vacuum sealer to freeze all of my doubled meals for another night.
Freeze rice, meat mixture and broccoli all in separate bags. When ready to reheat, thaw all bags and layer mixture into a casserole pan starting with the rice on the bottom, then broccoli, then top with meat. Bake covered at 350 degrees F for 30 minutes, uncover and bake for an additional 10 minutes and serve hot!
This recipe was inspired by The Recipe Critic.