Korean Beef & Veggie Bowls
Korean beef bowls are an easy and healthy way to pack in not only protein, but also veggies during a busy week. I love this meal because you can portion out the korean beef and rice into microwaveable containers and then reheat them when you’re ready to eat. This recipe includes three different vegetables in an easy and convenient recipe.
In this recipe, I call for serving this with jasmine rice, however, you can also use brown rice, cauliflower rice, or make them lettuce wraps.
Enjoy!
RECIPE CARD
MAKES: 4 meals
INGREDIENTS: SAUCE
¼ tsp garlic powder
¼ tsp ginger
¼ cup soy sauce
¼ cup water
1 tbsp maple syrup
INGREDIENTS: BEEF & VEGGIES
½ tbsp rice vinegar (or olive oil)
1 lb ground beef
4 carrots - shaved
⅓ cup thinly sliced green onion
2 cups broccoli
1 green zucchini cut in 1 inch pieces
2 cups cooked jasmine rice
INSTRUCTIONS:
In a medium bowl, combine garlic powder, ginger, soy sauce, water, and maple syrup. Stir until all ingredients are incorporated thoroughly.
In a large saute pan on low-medium heat, add rice vinegar, shaved carrots, green onion, broccoli, zucchini and ground beef. After about 2 minutes, add the sauce mixture to the pan.
Stir regularly until the ground beef is thoroughly cooked and the vegetables are soft. (This process that take about 10 minutes)
In meal prep containers, add ½ cup cooked jasmine rice and ½ cup of the beef and veggie mixture.
Place in refrigerator until eating!
