Lunch
Korean Beef Rice Bowl
4 servings · 20 minutes
437calories
35 gprotein
42 gcarbs
15 gfat
Per serving
Ingredients
For 4 servings
- 500 g lean ground beef
- 40 g soy sauce (3 tablespoons)
- 10 g honey (half tablespoon)
- 5 g toasted sesame oil (1 teaspoon)
- 3 cloves garlic
- 10 g fresh ginger (2 cm)
- 60 g green onion (4 stalks)
- 300 g broccoli (1 small head)
- 400 g cooked jasmine rice (approx. 130 g dry)
- 200 g cucumber
- 5 g sesame seeds
- Pinch of chili flakes, 1 tablespoon vinegar and a pinch of salt for the cucumber
Instructions
- Start cooking the rice. Meanwhile, mix the sauce from soy sauce, honey, sesame oil and a little chili flakes.
- Slice the cucumber thinly, and toss with vinegar and a pinch of salt. By the time the meat is ready, it will have pickled slightly, and that's exactly what you need alongside the salty-sweet meat.
- Cut the broccoli into florets, and steam for 4 minutes so it stays crispy.
- In a large pan, without oil, over high heat, toast the ground meat for 6–7 minutes until there is no pink anywhere. Let the bottom of the pan brown, and only then stir: that's what gives it flavor.
- Add the minced garlic, grated ginger and the white part of the green onion, and stir for 1 minute.
- Pour the sauce over it, and toast for another 2 minutes until it thickens and becomes glossy.
- Serve over rice with the broccoli and cucumber, and sprinkle with the green part of the green onion and sesame seeds.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
