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Easy One-Skillet Korean Ground Beef Bowl Recipe with Sesame Cucumber Slaw

Easy One-Skillet Korean Ground Beef Bowl - featured image
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A quick and flavorful one-skillet Korean ground beef bowl paired with a refreshing sesame cucumber slaw, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb lean ground beef (90% lean preferred)
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon crushed red pepper flakes
  • 1 green onion, sliced thinly
  • 1 large cucumber, thinly sliced (English cucumber recommended)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • 3 cups cooked steamed white or brown rice
  • Optional: Sriracha or chili sauce for extra heat

Instructions

  1. Prepare the cucumber slaw by combining thinly sliced cucumber, rice vinegar, sugar, toasted sesame seeds, sesame oil, salt, and pepper in a mixing bowl. Toss well and set aside.
  2. Heat a large skillet over medium-high heat. Add ground beef and break apart with a spatula. Cook until browned, about 5 minutes.
  3. Add minced garlic to the beef and cook for 1 minute until fragrant.
  4. Stir in soy sauce, brown sugar, sesame oil, and crushed red pepper flakes. Simmer, stirring occasionally, until the sauce thickens and coats the beef, about 5-7 minutes.
  5. Taste and adjust seasoning with additional soy sauce or sugar if needed.
  6. Ensure rice is steamed and ready.
  7. Assemble bowls by spooning rice into bowls, topping with Korean ground beef, and adding a generous portion of sesame cucumber slaw on the side.
  8. Garnish with sliced green onions and extra sesame seeds if desired.
  9. Optionally drizzle with Sriracha or chili sauce before serving.

Notes

Do not overcrowd the pan to ensure proper browning. Toast sesame seeds for extra nuttiness. Adjust red pepper flakes to control heat. Let the sauce thicken for better flavor and less watery beef. Prepare slaw ahead to let flavors meld. Use lean ground beef to keep saturated fat moderate. For gluten-free, substitute soy sauce with tamari or coconut aminos. Slaw is best fresh or within 1-2 days. Beef can be frozen without slaw.

Nutrition

Keywords: Korean ground beef bowl, one skillet recipe, sesame cucumber slaw, quick dinner, easy weeknight meal, Korean flavors, healthy beef bowl

Find it online: https://sweetstirring.com/easy-one-skillet-korean-ground-beef-bowl-recipe-with-sesame-cucumber-slaw/