These Korean beef bowls taste like takeout and still hit my protein goal. Sweet, a little spicy, with a creamy Greek yogurt sauce on top, and the whole thing comes together in about 20 minutes, which makes it perfect for busy weeknights and meal prep.
Makes 3 bowls
Approx per bowl: 517 calories, 41g protein, 48g carbs, 17g fat
INGREDIENTS:
For the beef:
1 lb 93/7 ground beef
3 tbsp coconut aminos
1.5 tbsp sriracha (more or less to taste)
2 tsp honey
2 tsp rice vinegar
Minced garlic, to taste
For the yogurt sauce:
1/2 cup nonfat Greek yogurt
1 tbsp mayo
2 tsp sriracha
Juice of 1/2 lime
Water, to thin to a drizzle
For the bowls:
About 2 1/4 cups cooked jasmine rice (about 3/4 cup per bowl)
3/4 cup shredded carrots
1 cucumber, sliced or diced
Green onions, sliced
2 tsp sesame seeds
DIRECTIONS:
1. Cook the jasmine rice and set it aside.
2. Brown the ground beef in a large skillet over medium high heat, breaking it up as it cooks. Drain if needed.
3. Stir the coconut aminos, sriracha, honey, rice vinegar, and garlic into the beef. Let it simmer 1 to 2 minutes so the sauce coats the beef and gets a little glossy.
4. Whisk the Greek yogurt, mayo, sriracha, and lime juice together, then add water a little at a time until it is thin enough to drizzle.
5. Build the bowls: rice first, then the beef, then carrots and cucumber.
6. Drizzle the yogurt sauce over the top and finish with green onions and sesame seeds.
NOTES:
Meal prep: this makes 3 bowls and reheats well. Keep the yogurt sauce and fresh toppings separate until you are ready to eat if you want the cucumber to stay crisp.
Heat: sriracha in both sauces gives it a kick. Start with less and add more at the table if you are cooking for different spice levels.
Protein swap: ground turkey or ground chicken works here too, the macros will shift a little.
