Korean Beef with Brown Rice and Cucumber Salad
Delicious Korean Beef with Brown Rice and Cucumber Salad is a versatile dish perfect for any meal.
Equipment
- large sauté pan
- bowl
- whisk
Ingredients
RICE
- 4 cups cooked brown rice or white rice, cauliflower rice, or egg noodles
KOREAN BEEF
- 2 cloves garlic finely chopped
- 2 teaspoons ginger finely chopped
- 2 teaspoons sesame oil divided
- ⅓ cup soy sauce
- 2 tablespoons honey
- ½ onion onion sliced
- ¼ teaspoon salt
- 1 pound lean ground beef or ground turkey or chicken
CUCUMBERS
- 1 cucumber sliced into thin rounds
- 3 tablespoons rice vinegar
- 1 teaspoon honey
- ¼ teaspoon red pepper flakes
OPTIONAL TOPPINGS
- Sesame seeds
- Chopped green onion
- Your favorite hot sauce
Instructions
Preparation Steps
- Cook your brown rice according to package directions.
- In a small bowl, whisk the garlic, ginger, 1 teaspoon sesame oil, soy sauce, and honey. Set aside.
- Heat the remaining teaspoon of sesame oil in a large sauté pan over medium heat.
- Add the onion and sprinkle with salt. Cook 4-5 minutes until softened.
- Add the ground meat and break it into small chunks, then add the soy sauce mixture and stir.
- Turn the heat up to medium-high and cook for 5-7 minutes until the meat is cooked through.
- In a bowl, whisk the rice vinegar, honey, and red pepper flakes. Add the cucumbers and toss until coated.
- Serve by adding 1 cup brown rice, a heaping ½ cup of beef, and about ½ cup of cucumbers to each bowl.
- Drizzle hot sauce over everything and finish with sesame seeds and chopped green onion.
Notes
Cucumbers can be heated with the beef and rice or served cold separately.
Nutrition
Serving: 1bowlCalories: 500kcalCarbohydrates: 50gProtein: 34gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 6gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 3mg
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