Ground beef is a staple protein in my household and I’m sure yours too. I am always trying to think of new ways to use it! My Korean Beef & Veggie Bowls are my favorite new ground beef recipe. It’s easy, full of vegetables, and has the yummiest Korean based sauce that leaves you wanting more.
This time of year, my body is craving healthier recipes and lots of vegetables. My philosophy on healthy recipes is that they must still have big, bold flavors. Taste should never be sacrificed for a healthy meal because it doesn’t have to! This is the perfect meal for healthy, flavorful and delicious!
How to Make Korean Beef & Veggie Bowls
First, cook and crumble one pound of lean ground beef. You can easily sub ground turkey with this recipe too if you’d like! Then add bell pepper, zucchini and carrots. The vegetables are versatile too! Other veggie ideas are mushrooms, broccoli, onions, and even chopped cabbage.
Once the veggies are softened, add the delicious sauce ingredients which are brown sugar, ground ginger, gochujang (Korean BBQ sauce), soy sauce and sesame oil. Plus garlic powder, salt and pepper that are not pictured.
Add green onions too! Cook for about 5 minutes to warm the sauce through then serve over rice. We also like to drizzle sriracha sauce over it for some extra tasty spice.
More Healthy Recipe Ideas
My Korean Beef & Veggie Bowls are family friend, versatile, healthy and a flavor bomb of deliciousness. I love meals like this that make me feel satisfied and full without the guilt! Here are some other healthy recipes to try:
This is a sponsored post for Lee’s Marketplace. Items on sale the week of January 14-20: ground beef, bell pepper, soy sauce, sesame oil, rice
Korean Beef & Veggie Bowls
- 1 lb lean ground beef
- 2 cups zucchini, sliced
- 1 cup matchstick carrots (or small diced)
- 1 red bell pepper, diced
- 1 bunch green onions, sliced and divided
- 1/3 cup brown sugar
- 1/3 cup low sodium soy sauce
- 1 1/2 tablespoons sesame oil
- 2-3 tablespoons Gochujang sauce
- 3/4 teaspoon ground ginger
- 3/4 teaspoon garlic powder
- 1 1/4 teaspoon kosher salt
- freshly ground black pepper, to taste
- Sriracha sauce, for garnish (optional)
- Cooked white or brown rice (about 2 cups)
- Heat a large non-stick skillet to medium-high then add ground beef. Cook and crumble until browned then drain grease if needed.
- Add zucchini, carrot, bell pepper, and about ¾ of the green onions. Sauté until vegetables start to soften, about 7-10 minutes.
- Add brown sugar, soy sauce, sesame oil, Gochujang, ginger, garlic, salt, and pepper. Stir to combine, reduce heat to medium, and let cook for 5 more minutes.
- Serve over rice and garnish with remaining green onions and drizzle with sriracha.
- Gochujang can be found in the Asian section of most grocery stores. Don’t leave it out! It’s worth the buy and adds amazing flavor.
- Ground turkey can be used in place of beef.