Korean Beef & Veggie Bowls

Happy New Year! This is my first post of 2020 and I’m so excited to share it with y’all. I have so many delicious recipes and foodie projects planned this year and I feel it in my bones that this year is going to be amazing!

A few weeks ago I asked my awesome followers on Instagram what kind of recipes that they were looking for now that the holidays are over. 99% of the responses were “quick, easy, and healthy.” Surprise, surprise. Ha! I am definitely known for my cheesy, indulgent, Tex-Mex recipes but I also have quite a few healthy ones. I love to balance comfort food with healthy! 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!

The first recipe that came to mind was this one. My Korean Beef & Veggie Bowls are so flavorful and so delicious that you’ll be putting it on your regular dinner rotation. Now, don’t @ me because of the sugar! Ha! “Healthy” is a relative term because everyone is on a different eating plan these days. Sugar to some is a huge “no no” but for me, if it’s full of veggies and has healthy, lean protein, then I’m sold! You could definitely experiment with sugar alternatives and use even leaner meats like ground turkey or chicken.

“Easy” was another big request and this one definitely checks that box. I had my veggies chopped and dinner served in 30 minutes! My kids loved it! You could also double the recipe and use it for meal prep for the week. I love how versatile this is!

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

Ingredients

1 tablespoon olive oil (or other light oil)
2 cups zucchini, sliced
1 cup carrot, sliced into matchsticks
1 red bell pepper, diced
1 bunch green onions, sliced and divided
1 lb lean ground beef
1/3 cup brown sugar
1/3 cup soy sauce
1 ½ tablespoons sesame oil
2-3 tablespoons Gochujang sauce
¾ teaspoon ground ginger
¾ teaspoon garlic powder
1 ¼ teaspoon salt
Freshly ground black pepper, to taste
2 cups cooked white or brown rice
Sriracha sauce (optional)

Directions

Heat a large non-stick skillet to medium-high. Add olive oil then add zucchini, carrot, bell pepper, and about ¾ of the green onions. Sauté until vegetables start to soften, about 5 minutes.

Push vegetables to the side of the pan and add ground beef. Cook and crumble then stir into the vegetables. Drain grease if needed (use lean meat so you don’t have to).

To the pan, add brown sugar, soy sauce, sesame oil, Gochujang, ginger, garlic, salt, and pepper. Stir to combine, reduce heat to medium, and let cook for 5-10 more minutes.

Serve on top of rice and garnish with remaining green onions and sriracha sauce.

Note: 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.