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Name: Korean Beef Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 cups brown rice; 3 1/4 cups low sodium chicken broth; 1/2 tsp sea salt; 5 carrots, cut into matchsticks; 1/3 cup rice vinegar; 1 tbsp raw honey; 1 1/2 tsp fresh ginger minced; 2 tsp low sodium soy sauce; 1/2 tsp sesame seeds; 1 tbsp olive oil; 3 cloves garlic minced; 2 lbs lean ground beef; 1/3 cup coconut sugar; 1/3 cup low sodium soy sauce; 1 1/2 tbsp fresh ginger minced; 1 tbsp freshly squeezed orange juice; 1 tsp orange zest; 1 tbsp sesame oil; 1/2 tsp crushed red pepper flakes; 1 cucumber, sliced; 3 medium-boiled eggs; 4 green onions thinly sliced

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INGREDIENTS

1 1/2 cups brown rice
3 1/4 cups low sodium chicken broth
1/2 tsp sea salt
5 carrots, cut into matchsticks
1/3 cup rice vinegar
1 tbsp raw honey
1 1/2 tsp fresh ginger ; minced
2 tsp low sodium soy sauce
1/2 tsp sesame seeds
1 tbsp olive oil
3 cloves garlic ; minced
2 lbs lean ground beef
1/3 cup coconut sugar
1/3 cup low sodium soy sauce
1 1/2 tbsp fresh ginger ; minced
1 tbsp freshly squeezed orange juice
1 tsp orange zest
1 tbsp sesame oil
1/2 tsp crushed red pepper flakes
1 cucumber, sliced
3 medium-boiled eggs
4 green onions thinly sliced

INSTRUCTIONS

How To Meal Prep - Korean Beef Bowl

This flavorful and easy Korean Beef Bowl is an easy meal prep recipe. Cook once and enjoy throughout the busy work week for less than $4 a meal!

Categories Bowl, Easy Weeknight Dinner, meal planning, Meal Prep

Difficulty Easy

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 meals

Calories 590 kcal

Author Lacey Baier

Ingredients

For the Brown Rice:

1 1/2 cups brown rice

3 1/4 cups low sodium chicken broth

1/2 tsp sea salt

For the Carrot Salad:

5 carrots, cut into matchsticks

1/3 cup rice vinegar

1 tbsp raw honey

1 1/2 tsp fresh ginger, minced

2 tsp low sodium soy sauce

1/2 tsp sesame seeds

For the Korean Beef Bowl:

1 tbsp olive oil

3 cloves garlic, minced

2 lbs lean ground beef

1/3 cup coconut sugar

1/3 cup low sodium soy sauce

1 1/2 tbsp fresh ginger, minced

1 tbsp freshly squeezed orange juice

1 tsp orange zest

1 tbsp sesame oil

1/2 tsp crushed red pepper flakes

Additional Toppings:

1 cucumber, sliced

3 medium-boiled eggs

4 green onions, thinly sliced

Instructions

For the (Optional) Medium Boiled Eggs:

To medium boil the eggs, cover the eggs with a few inches of water and bring to a boil in a deep saucepan over high heat.

Once boiling, cook 6 minutes.

Remove the eggs with a slotted spoon and place directly into an ice bath (a large bowl filled with cold water and ice). Allow to set in the ice bath for 2 minutes to stop cooking.

To remove the peel, gently tap the bottom, flat end of the egg with a spoon, then carefully slide the spoon around the egg, in between the out layer of the egg and the inside of the peel to remove the entire peel. Set aside.

For the Brown Rice:

In a deep pot, combine brown rice with low sodium chicken broth and sea salt and stir to combine.

Cover and cook the rice at a low simmer for about 25 minutes, or until all the liquid is absorbed and the rice is tender. Then, set it aside to cool.

For Korean Beef:

In a large skillet, add olive oil and heat over medium-high heat.

Add the ground beef and cook until it’s well-browned, about 6-8 minutes, making sure to crumble the beef into small, even pieces.

Then, add the minced garlic and cook, stirring constantly, until it’s fragrant, about 1 minute.

In a small bowl, add coconut sugar, low sodium soy sauce, fresh minced ginger, orange zest, fresh orange juice, sesame oil and crushed red pepper flakes, and stir to combine.

Add in the soy sauce mixture to the ground beef, and stir until well combined. Cook for an additional 2-3 minutes to heat through.

Then, remove this from the heat, and set aside.

For the Carrot Salad:

In a large bowl, add carrots, rice vinegar, raw honey, freshly grated ginger, low sodium soy sauce, and sesame seeds. Toss to coat.

To Assemble Korean Beef Bowl Meal Prep:

Start by adding our steamed brown rice to the meal prep container, followed by the Korean ground beef mixture, and then the fresh carrot salad and a few sliced cucumbers to fill out the rest of the container. Top with sliced green onion and a soft boiled egg.

Recipe Notes

This ground beef meal prep will keep in the fridge all week and can be reheated in the microwave in just 2 minutes.

Nutrition Facts

How To Meal Prep - Korean Beef Bowl

Amount Per Serving (1 bowl)

Calories 590 Calories from Fat 173

% Daily Value*

Total Fat 19.2g 30%

Saturated Fat 4.7g 24%

Cholesterol 123.2mg 41%

Sodium 772.2mg 32%

Total Carbohydrates 58.2g 19%

Dietary Fiber 4.8g 19%

Sugars 13.9g

Protein 44.7g 89%

* Percent Daily Values are based on a 2000 calorie diet.

NOTES

Alert editor

Korean Beef Bowl

1 1/2 cups brown rice
3 1/4 cups low sodium chicken broth
1/2 tsp sea salt
5 carrots, cut into matchsticks
1/3 cup rice vinegar
1 tbsp raw honey
1 1/2 tsp fresh ginger minced
2 tsp low sodium soy sauce
1/2 tsp sesame seeds
1 tbsp olive oil
3 cloves garlic minced
2 lbs lean ground beef
1/3 cup coconut sugar
1/3 cup low sodium soy sauce
1 1/2 tbsp fresh ginger minced
1 tbsp freshly squeezed orange juice
1 tsp orange zest
1 tbsp sesame oil
1/2 tsp crushed red pepper flakes
1 cucumber, sliced
3 medium-boiled eggs
4 green onions thinly sliced

How To Meal Prep - Korean Beef Bowl
This flavorful and easy Korean Beef Bowl is an easy meal prep recipe.  Cook once and enjoy throughout the busy work week for less than $4 a meal!
Categories Bowl, Easy Weeknight Dinner, meal planning, Meal Prep
Difficulty Easy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 meals
Calories 590 kcal
Author Lacey Baier
Ingredients
For the Brown Rice:
1 1/2 cups brown rice
3 1/4 cups low sodium chicken broth
1/2 tsp sea salt
For the Carrot Salad:
5 carrots, cut into matchsticks
1/3 cup rice vinegar
1 tbsp raw honey
1 1/2 tsp fresh ginger, minced
2 tsp low sodium soy sauce
1/2 tsp sesame seeds
For the Korean Beef Bowl:
1 tbsp olive oil
3 cloves garlic, minced
2 lbs lean ground beef
1/3 cup coconut sugar
1/3 cup low sodium soy sauce
1 1/2 tbsp fresh ginger, minced
1 tbsp freshly squeezed orange juice
1 tsp orange zest
1 tbsp sesame oil
1/2 tsp crushed red pepper flakes
Additional Toppings:
1 cucumber, sliced
3 medium-boiled eggs
4 green onions, thinly sliced
Instructions
For the (Optional) Medium Boiled Eggs:
To medium boil the eggs, cover the eggs with a few inches of water and bring to a boil in a deep saucepan over high heat.

Once boiling, cook 6 minutes.

Remove the eggs with a slotted spoon and place directly into an ice bath (a large bowl filled with cold water and ice). Allow to set in the ice bath for 2 minutes to stop cooking.

For the Brown Rice:
In a deep pot, combine brown rice with low sodium chicken broth and sea salt and stir to combine.

Cover and cook the rice at a low simmer for about 25 minutes, or until all the liquid is absorbed and the rice is tender. Then, set it aside to cool.

For Korean Beef:
In a large skillet, add olive oil and heat over medium-high heat.
Add the ground beef and cook until it’s well-browned, about 6-8 minutes, making sure to crumble the beef into small, even pieces.
Then, add the minced garlic and cook, stirring constantly, until it’s fragrant, about 1 minute.
In a small bowl, add coconut sugar, low sodium soy sauce, fresh minced ginger, orange zest, fresh orange juice, sesame oil and crushed red pepper flakes, and stir to combine.
Add in the soy sauce mixture to the ground beef, and stir until well combined. Cook for an additional 2-3 minutes to heat through.
Then, remove this from the heat, and set aside.
For the Carrot Salad:
In a large bowl, add carrots, rice vinegar, raw honey, freshly grated ginger, low sodium soy sauce, and sesame seeds. Toss to coat.

To Assemble Korean Beef Bowl Meal Prep:
Start by adding our steamed brown rice to the meal prep container, followed by the Korean ground beef mixture, and then the fresh carrot salad and a few sliced cucumbers to fill out the rest of the container. Top with sliced green onion and a soft boiled egg.

Recipe Notes
This ground beef meal prep will keep in the fridge all week and can be reheated in the microwave in just 2 minutes.

Nutrition Facts
How To Meal Prep - Korean Beef Bowl
Amount Per Serving	(1 bowl)
Calories 590 Calories from Fat 173
% Daily Value*
Total Fat 19.2g 30%
Saturated Fat 4.7g 24%
Cholesterol 123.2mg 41%
Sodium 772.2mg 32%
Total Carbohydrates 58.2g 19%
Dietary Fiber 4.8g 19%
Sugars 13.9g
Protein 44.7g 89%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutrition

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Serving Size: 1 (2315g)
Recipe Makes: 1

Calories: 3227
Calories from Fat: 1112 (34%)

Amt Per Serving		% DV

	Total Fat 123.5g	165 %
	Saturated Fat 42.8g	214 %
	Monounsaturated Fat 53.3g
	Polyunsanturated Fat 14.2g
Cholesterol 594.9mg		183 %
Sodium 9488.5mg		327 %
Potassium 5993.1mg		158 %
Total Carbohydrate 276.3g		81 %
	Dietary Fiber 21.6g	86 %
	Sugars, other 254.7g
Protein 242.7g		347 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3227

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