Ingredients
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450 g (1 lb) ground beef
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2 cups cooked jasmine rice (or rice of choice)
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3 cloves garlic, minced
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1 small onion, finely chopped
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2 tbsp soy sauce
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2 tbsp brown sugar
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1 tbsp sesame oil
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1 tsp fresh ginger, grated
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1 carrot, julienned
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1 zucchini, sliced thin
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2 green onions, chopped (for garnish)
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1 tbsp sesame seeds (for garnish)
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Optional: chili flakes or sriracha for heat
Instructions
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Cook the jasmine rice according to package instructions. Keep it warm.
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Peel and julienne the carrot, slice the zucchini, chop the onion, mince the garlic, and grate the ginger. Set aside.
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Heat sesame oil in a large skillet or wok over medium-high heat.
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Add garlic, ginger, and onion. Stir-fry for 2 minutes until fragrant.
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Add ground beef. Cook for 5–7 minutes, breaking it apart with a spatula until browned and fully cooked. Drain excess fat if needed.
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Stir in soy sauce and brown sugar. Mix well to coat the beef evenly. Adjust seasoning to taste. Add chili flakes or sriracha if desired.
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Add carrot and zucchini. Stir-fry for 3–4 minutes until vegetables are tender but still crisp.
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Assemble bowls by adding rice as the base, topping with beef and vegetables.
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Garnish with green onions and sesame seeds before serving.
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Optional: Add a fried egg on top for extra richness.
Notes
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You can swap zucchini for broccoli, spinach, or bell peppers.
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For a lighter option, use brown rice, quinoa, or cauliflower rice.
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Make ahead by storing the beef mixture in the fridge for up to 3 days. Reheat before serving.
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For authentic Korean flavor, add a spoon of gochujang for spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes