Asian Beef Rice Bowls Recipes

EASY KOREAN GROUND BEEF BOWL

Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.

Provided by bd.weld

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 10

Easy Korean Ground Beef Bowl image

Steps:

Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
Add garlic, ginger, and sesame oil, stirring until fragrant, about 2 minutes. Stir in soy sauce, brown sugar, and red pepper. Cook until some of the sauce absorbs into the beef, about 7 minutes. Add 1/2 of the chopped green onions.
Serve beef over hot cooked rice; garnished with sesame seeds and remaining green onions.

Nutrition Facts : Calories 573.5 calories, Carbohydrate 70.3 g, Cholesterol 74.3 mg, Fat 19.1 g, Fiber 4.5 g, Protein 28.8 g, SaturatedFat 6.2 g, Sodium 1142.2 mg, Sugar 18.9 g

Ingredients

1 pound lean ground beef
5 cloves garlic, crushed
1 tablespoon freshly grated ginger
2 teaspoons toasted sesame oil
½ cup reduced-sodium soy sauce
⅓ cup light brown sugar
¼ teaspoon crushed red pepper
6 green onions, chopped, divided
4 cups hot cooked brown rice
1 tablespoon toasted sesame seeds

ASIAN BEEF RICE BOWLS

A pound of ground beef gets rich and savory flavor from finely chopped garlic, fresh ginger and soy sauce, plus a topping of crunchy quick-pickled vegetables in these easy rice bowls.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 17

Asian Beef Rice Bowls image

Steps:

In small bowl, stir together vinegar, water, sugar and salt. Add carrots and radishes; cover and refrigerate 35 to 40 minutes or until vegetables are lightly pickled. Drain; cover and refrigerate until ready to use.
Meanwhile, heat 10-inch nonstick skillet over medium-high heat; add beef and 1/2 teaspoon of the sesame oil. Cook 6 to 8 minutes, stirring occasionally, until brown; drain, and set aside. Reduce heat to medium. Add remaining 1 teaspoon sesame oil, the garlic and gingerroot to skillet. Cook and stir about 1 minute or until garlic is fragrant; add beef, green onions, soy sauce, fish sauce and honey. Stir well. Add broth; heat to simmering. Simmer 13 to 15 minutes, stirring occasionally, until broth is mostly absorbed.
Serve over cooked rice; top with pickled vegetables and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 45 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 9 g, TransFat 1/2 g

Ingredients

1/4 cup seasoned rice vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon salt
1/2 cup shredded carrots
1/4 cup thinly sliced radishes
1 lb lean (at least 80%) ground beef
1 1/2 teaspoons toasted sesame oil
3 cloves garlic, finely chopped
2 teaspoons finely chopped fresh gingerroot
1/4 cup chopped green onions
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon honey
1 cup Progresso™ beef flavored broth (from 32-oz carton)
3 cups cooked rice
6 sprigs cilantro

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Heat 2 tablespoons oil in a large skillet over medium high heat, and cook the sliced onions for about 10 minutes, stirring often.
Add the beef and sugar, and cook until the beef is slightly browned. Add the mirin, soy sauce, and stock. Bring to a simmer, and cook for about 10-15 minutes to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
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When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.

Asian Beef Rice Bowls Recipes

EASY KOREAN GROUND BEEF BOWL

Korean beef bowls are quick and easy to make. The ingredients can easily be adjusted to suit your taste. Serve over warm rice or spiralized vegetables.

ASIAN BEEF RICE BOWLS

A pound of ground beef gets rich and savory flavor from finely chopped garlic, fresh ginger and soy sauce, plus a topping of crunchy quick-pickled vegetables in these easy rice bowls.

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