Ingredients
Scale
- 1 lb lean ground beef (90% lean preferred)
- 3 cups cooked jasmine or brown rice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1–2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon toasted sesame oil
- 2 cups steamed broccoli florets
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- 1/2 teaspoon red pepper flakes (optional for extra heat)
Instructions
- Step 1: Prepare the Aromatics. Start by mincing the garlic and grating the fresh ginger. In a small bowl, whisk together the soy sauce, brown sugar, gochujang, and toasted sesame oil until the sugar has mostly dissolved. This ensures the sauce is ready as soon as the beef is browned.
- Step 2: Brown the Beef. Heat a large skillet over medium-high heat. Add the ground beef and cook until it is completely browned, breaking it up into small crumbles with a wooden spoon or spatula. Drain any excess fat from the pan to keep the meal light.
- Step 3: Season and Simmer. Add the minced garlic and grated ginger to the skillet with the beef. Cook for about 1 minute until fragrant. Pour the sauce mixture over the beef and stir well. Let it simmer for 2 to 3 minutes until the sauce thickens slightly and coats the meat evenly.
- Step 4: Steam the Vegetables. While the beef is simmering, steam your broccoli florets until they are tender-crisp. You can do this in a steamer basket over boiling water or in the microwave with a splash of water for about 3 minutes.
- Step 5: Assemble the Bowls. Divide the cooked rice evenly among four meal prep containers. Top each with a portion of the spicy Korean beef and a side of steamed broccoli. Garnish with sliced green onions, sesame seeds, and red pepper flakes if you enjoy extra heat.
- Cook Time: 25 minutes
- Diet: High-Protein