Korean Beef Bowl
Course: Gather-N-Go, Main Course
Cuisine: Asian, Korean
Keyword: Beef, Carrots, Mushrooms, Zucchini
Allergen: Soy
Servings: 4 people
Calories: 579kcal
Vegetables
- 12 oz carrots
- 12 oz zucchini
- 8 oz mushrooms buttoned
Pickling and Sauce
- 4 scallions
- 3 tbsp white wine vinegar
- 2 tbsp sesame oil
- 6 tbsp soy sauce
- 4 tsp sriracha
- 3 tbsp sugar
Beef
- 2 tbsp ginger
- 4 cloves garlic minced
- 20 oz ground beef
Other Ingredients
- 1 tbsp olive/canola oil
- 1 tsp salt
- 1 tsp pepper
Prepare Vegetables
Peel carrots, shave lengthwise into ribbons.
Toss carrots with oil, salt and pepper. Package in a sealed package.
Cut zucchini in half lengthwise, thinly slice into half-moons (1/8" thick).
Toss zucchini with oil, salt and pepper. Package in a sealed package.
Trim and thinly slice mushrooms (1/4" thick).
Toss with oil, salt and pepper. Package in a sealed package.
Peel and mince ginger. Mince garlic.
Toss ginger and garlic with oil. Package in a small container.
Trim and thinly slice scallions, separating whites from greens.
Package onion greens in a small container.
Make Sauce
Combine sesame oil, half the soy sauce, up to half the sriracha, and sugar.
Package in a small container.
Cook Vegetables
Add carrots to a preheated pan over medium-high heat and cook, stirring, until tender, about 4 minutes. Remove from pan and keep warm.
Add zucchini to pan and cook, stirring, until tender, about 3 minutes. Remove from pan and keep warm.
Add mushrooms to pan. Cook, stirring, until tender, 3-5 minutes. . Remove from pan and keep warm.
Cook Beef
Add garlic and ginger to frying pan over medium-high heat. Cook until fragrant, about 30 seconds.
Add beef and cook, breaking up meat into pieces, until lightly browned, Add remaining soy sauce. Cook until cooked through and sauce is mostly evaporated.
Finish and Serve
Arrange beef, zucchini, carrots, and mushrooms on top of rice.
Drain pickled scallion whites and then put on top of beef and veggies.
Drizzle with sauce and remaining sriracha (to taste).
Sprinkle with scallion greens and serve.
Calories: 579kcal | Carbohydrates: 26g | Protein: 31g | Fat: 39g | Saturated Fat: 12g | Monounsaturated Fat: 2g | Cholesterol: 100mg | Sodium: 2383mg | Potassium: 1174mg | Fiber: 4g | Sugar: 17g | Vitamin A: 14500IU | Vitamin C: 28.2mg | Calcium: 87mg | Iron: 4.6mg