Korean Beef Bowl

serves 4

Ingredients  

Beef

500g extra lean beef mince

¼ cup low sodium soy sauce or tamari, I used 25% less sodium tamari

2 Tablespoons brown sugar or coconut sugar

1 Tablespoon rice vinegar

1 Tablespoon sesame oil

1 Tablespoon gochujang

2 teaspoons fish sauce

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

Bowl

1-2 cups carrot ribbons

1-2 cups fresh cucumbers, julienned

1-2 cups sliced red cabbage

½ cup Kimchi

Sliced green onion

Spicy mayo, recipe below

Cooked white rice or cauliflower rice

Sesame seeds

Spicy Mayo

3 Tablespoons mayo, I like avocado oil mayo or just lite mayo

1 teaspoon Sriracha

1 Tablespoon water

Instructions 

• Whisk together mayo, sriracha and water in a small jar. Taste and add more sriracha if needed for more spice.

• In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic and ginger. Set aside.

• In a large fry pan over medium heat, add the ground beef. Cook, breaking it up with a wooden spoon, until browned and fully cooked (about 5-7 minutes). Drain any excess fat if needed.

• Add the prepared sauce to the cooked beef and stir to coat evenly. Let it simmer for 2-3 minutes to allow the flavours to meld and the sauce to thicken slightly.

• Remove from heat and serve over 1 cup of steamed rice or cooked cauliflower rice. Add your veggies (about ¼ cup of each: carrot ribbons, cucumbers and cabbage) and 1-2 Tablespoons kimchi. Garnish with sesame seeds and sliced green onions. Drizzle a little spicy mayo over the whole bowl and if you like spicy, you can drizzle with more sriracha or gochujang.

Nutrition

Serving: 1/4 of recipe (w/ white rice) | Calories: 520kcal | Carbohydrates: 55g | Protein: 25g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g