Korean Spicy Rice Bowl
Serving Size: 4
Enjoy the spicy, salty, sweet flavors of Korea with this delicious lean ground beef and whole grain rice bowl.
Recipe by:
Cook Times
Cooking Tools Required
12-inch skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Top StoveIngredients
- 1.3 cup brown rice cooked according to package directions
- 1 tablespoon avocado oil
- 1 pound 90% lean ground beef
- 4 cup fresh spinach
- 8 ounce red bell pepper julienned
- 1 cup bean sprouts
- 2 clove garlic minced
For the sauce:
- 1 1/2 tablespoon low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 teaspoon chili garlic sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame seeds
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook rice according to package directions.
- Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
- In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
- Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
- Sauté the bean sprouts for 1-2 minutes; set aside.
- In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
- Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.
Reheating Instructions
Heat in the microwave on medium power until heated through.
Nutrition
Calories: 530kcal | Carbohydrates: 56g | Protein: 30g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 444mg | Potassium: 888mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4595IU | Vitamin C: 85mg | Calcium: 82mg | Iron: 5mg