Ground Beef Korean Meal Prep Bowls

Serves 4

  • 1 lb.  90% lean ground beef

  • 3 garlic cloves minced

  • 1.8 oz. brown sugar

  • 2 fl oz. tamari

  • 2 tsp. sesame oil

  • ¼ tsp. ground ginger

  • ¼ tsp. crushed red pepper flakes

  • ¼ tsp. black pepper

  • 14 oz. white or brown rice, cooked

  • 6.3 oz. broccoli florets, steamed

  • green onions, sliced, for garnish (optional)

  • sesame seeds, for garnish (optional)

In a large skillet, cook the ground beef and garlic over medium heat. Use a spoon to break down the meat into smaller pieces and cook until no longer pink.

In a small bowl whisk together the brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and black pepper. Pour this mixture over the ground beef and simmer for a further 1-2 minutes.

To assemble the bowls, divide the cooked rice equally into 4 sealable containers (for convenience use leftover rice or pre-packaged cooked rice).

Now divide the Korean beef equally into each of the 4 containers, followed by equal portions of the cooked broccoli florets (to make things easier use frozen florets in steam safe bags).

Seal the containers and store in the refrigerator until ready to eat.

When ready to serve, warm up in the microwave and garnish with green onions and sesame seeds.

RecipeKelly MorganRecipeComment