Korean Beef Bowls

⏱ Prep: 5 min🔥 Cook: 15 min⏰ Total: 20 min🍽 Serves 4⭐ Easy
Low-carb fork: Skip the rice — serve in butter lettuce cups with the cucumber salad.

Ingredients

Beef

  • 1 lbground beef (85/15)
  • 1 tbspsesame oil
  • 4 clovesgarlic, minced
  • 1 tspfresh ginger, grated

Sauce

  • ¼ cuplow-sodium soy sauce
  • ¼ cupbrown sugar
  • 1 tspred chili flakes (optional)

Cucumber Salad

  • 1English cucumber, sliced thin
  • ¼ tspkosher salt
  • 1 tbsprice vinegar
  • 1 tspsesame oil
  • 1 tspsesame seeds

To Serve

  • 2 cupswhite rice (dry)
  • 2green onions, sliced thin

Instructions

1Cook rice per package directions.
2Toss sliced cucumbers with kosher salt and rest 5 min. Pat dry with paper towels, then toss with rice vinegar, sesame oil, and sesame seeds. Chill until serving.
3Heat sesame oil in skillet over medium-high. Brown ground beef, breaking it up, 5 min. Drain excess fat.
4Add garlic and ginger, cook 30 sec until fragrant.
5Stir in soy sauce and brown sugar. Simmer 2–3 min until sauce coats the beef. If toddler is eating, pull her portion now — then stir chili flakes into the adult pan and simmer 30 sec more.
6Serve beef over rice, topped with green onions, cucumber salad on the side.