Korean Beef Bowls

I grew up eating a couple of Korean dishes thanks to my dad so I love Asian food. These Korean Beef Bowls are right up my alley! They have so much flavor and our whole family devours them. They are super easy to make and are also filling and healthy. They're technically called "beef" bowls, but you can easily sub in ground turkey if you want like I have. Roasted veggies, flavorful meat and rice are my kind of meal!

Korean Beef Bowls

1 lb. lean ground beef or turkey

2-3 medium broccoli crowns, chopped into florets

1-2 cups shredded carrots

1/3 cup brown sugar

1/3 cup low sodium soy sauce

1 1/2 Tbsp. sesame oil

1-3 tsp. Gochujang sauce (depending on heat preference)

3/4 tsp. ground ginger

3/4 tsp. garlic powder

3/4 tsp. kosher salt

freshly ground black pepper, to taste)

cooked white rice for serving

 

1. Preheat oven to 425 degrees F. Spread out broccoli florets into an even layer on a baking sheet. Drizzle with 1 Tbsp. olive oil and stir until coated. Roast for 10 minutes. Add carrots to the baking sheet and roast for an additional 5 minutes. Set aside.

2. Meanwhile, heat a large non-stick skillet to medium-high heat and add ground beef or turkey. Crumble and cook until browned, drain if needed.

3. Add brown sugar, soy sauce, sesame oil, Gochujang sauce, ginger, garlic, salt and pepper. Stir to combine, reduce heat to medium and let cook for 5 more minutes. Serve over rice with roasted broccoli and carrots.

Adapted from Charlotte Shares