Description
Korean Ground Beef Bowls with Cucumber Salad combine intense savory flavors with refreshing textures. This nutritious dish features grass-fed beef, crisp cucumbers, and a tangy dressing for a quick and satisfying meal.
Ingredients
Scale
1 lb Ground Beef (90% lean)
3 cloves Garlic
1 tbsp Ginger (grated)
1/3 cup Coconut Aminos
1 tablespoon Toasted Sesame Oil
1/2 teaspoon Red Pepper Flakes
1 large English Cucumber (thinly sliced)
2 tablespoons Rice Vinegar (unseasoned)
2–3 cups Cauliflower Rice or Brown Rice (cooked)
Instructions
- Prepare the Cucumber Salad: Thinly slice the English cucumber and marinate in a mixture of rice vinegar, sesame oil, and salt
- Brown the Beef: In a skillet over medium-high heat, cook ground beef until browned, drain excess fat
- Infuse the Aromatics: Add minced garlic and grated ginger to the pan, sauté until fragrant
- Create the Glaze: Add coconut aminos and red pepper flakes, simmer until sauce thickens
- Assemble the Bowls: Place rice in bowls, top with glazed beef and cucumber salad
- Garnish and Serve: Sprinkle with sesame seeds and green onions before serving
Notes
Store beef and cucumber salad separately for best freshness.
Use a cast-iron skillet for even cooking.
For extra crunch, salt cucumbers before marinating.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg