Korean Beef Bowls 3 Ways

Fri, 28 July 2023

• 450g lean ground beef 
• 3 tbsp soy sauce 
• 3-4 scallions, finely sliced 
• 2 shallots or small white onion 
• 1 tbsp minced garlic about 3 cloves
• 2 tbsp rice vinegar 
• 2 tbsp honey 
• 2 tbsp minced fresh ginger
• 1/4 tsp red chilli flakes 
• 1 tbsp sesame oil

For the Pickle:

• 2 tbsp Rice vinegar
• 2 tbsp water 
• 1/2 tsp sugar and salt 

To serve:

• 100g cooked basmati rice
• 1 packet of noodles 
• Large icebergs Lettuce Wraps 
• Sweet chilli sauce or Sriracha 

 

1. Pickle the carrots and/or cucumbers if desired (see recipe notes—I highly recommend). 
2. In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through. Once the beef is completely browned, stir in the shallot and garlic and cook 30 seconds, while adding 1 tbsp of the soy sauce. 
3. While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce. 
4. Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired. 
5. Serve the beef hot, over rice, noodles or on lettuce wraps! Topped generously with the carrots, cucumber, and sesame seeds.