Ingredients
1/2 cup soy sauce
2 tablespoons honey
2 tablespoons minced ginger
2 cloves garlic, minced
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 pound ground beef
1 carrot, diced
1 bell pepper, cut julienne
1 cup sugar snap peas, sliced
1/4 cup fresh cilantro, chopped (plus more for garnish)
4 cups cooked white rice
Instructions
-
Cook the Rice
Prepare white rice according to package directions. Keep warm. -
Make the Sauce
In a small bowl, whisk together soy sauce, honey, rice wine vinegar, and sesame oil. Set aside. -
Brown the Beef
Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon, about 5–7 minutes. Drain excess grease if needed. -
Add Aromatics
Stir in minced garlic and ginger. Cook for 1 minute until fragrant. -
Add Sauce
Pour the sauce mixture into the skillet. Stir well and let simmer for 3–4 minutes until slightly thickened and glossy. -
Add Vegetables
Add diced carrot, bell pepper, and sliced sugar snap peas. Cook for 3–5 minutes until vegetables are tender but still crisp. -
Finish with Cilantro
Stir in chopped cilantro just before serving.
-
Assemble Bowls
Spoon rice into bowls and top with the Korean ground beef and veggie mixture. Garnish with extra cilantro if desired.
Notes
-
For extra heat, add red pepper flakes or a drizzle of sriracha.
-
You can substitute ground turkey for ground beef.
-
Store leftovers in an airtight container in the refrigerator