Korean Beef Bowl
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How Plus works- 685
- CALORIES
- 38g
- PROTEIN
- 75g
- CARBS
- 25g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 150g (5.5 oz) lean ground beef, 90%
- 70g (1/3 cup) white rice, dry
- 20g (4 tsp) soy sauce
- 10g (1.5 tsp) honey
- 2 tsp (8ml) sesame oil
- 60g (1) carrot, shredded
- 1 tsp (3g) sesame seeds
- 3 garlic cloves (9g), minced
- 1cm ginger (4g), minced
- 140ml (generous 1/2 cup) water, for the rice
- 1/4 tsp chilli flakes; 2 spring onions, sliced
11 ingredients, each with the gram weight the macros above were computed from.
Method
- Rinse and cook the rice in the 140ml water: boil, cover, lowest heat 10 min, rest 10 min covered.
- Mix the soy, honey and chilli flakes in a cup so the sauce is ready before the pan gets hot.
- Brown the beef in 1 tsp of the sesame oil over high heat, leaving it still 3 min before breaking it up.
- Cook until the liquid has gone and the edges are crisping, about 6 min total.
- Add the garlic and ginger and stir 30 seconds - no longer, or the garlic turns bitter.
- Pour in the sauce and toss 1 min until it thickens and glazes the meat.
- Serve over the rice with the raw shredded carrot, the remaining sesame oil, sesame seeds and spring onion.
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How Plus worksTip: keep the carrot raw and cold. Its crunch against hot sweet-salty beef is the whole dish - cooked, it just disappears into the mince.
Equipment24cm / 9in skillet, small lidded pan
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KeepsFridge 3 days. Keep the carrot in a separate box and add it at the last moment.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.