Ingredients
Main Beef Bowl
- 1 1/2 pounds ground beef
- 2 tablespoons butter
- 2 bell peppers, sliced
- 3 shallots, sliced
- 4 cloves garlic, chopped
- 1/4 cup pickled ginger (or 1 tablespoon fresh grated ginger)
- 1/2 cup tamari or soy sauce
- 2–3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons ginger juice
- 2 tablespoons maple syrup or honey
- 1/4 cup toasted sesame seeds
- 1/3 cup chopped roasted peanuts
Cucumber Salad
- 4 Persian cucumbers, chopped
- 1 tablespoon gochujang (Korean chili paste)
- 1/4 cup chopped green onion or Thai basil
- 2 tablespoons ginger juice or rice vinegar
Instructions
- Brown the Beef: In a large skillet, combine the ground beef and a pinch of black pepper. Cook over medium heat, breaking up the meat as it cooks, until browned and cooked through, about 5 minutes.
- Saute Aromatics and Peppers: Add the butter, sliced bell peppers, chopped garlic, sliced shallots, and ginger (pickled or fresh). Stir and cook for 2 minutes until fragrant and beginning to soften.
- Add the Sauce: Pour in the tamari or soy sauce, gochujang, ginger juice, and 1/3 cup water. Stir to combine. Cook for 2-3 minutes, allowing the sauce to thicken and coat the beef.
- Caramelize and Finish: Mix in the maple syrup or honey. Continue cooking for another 1-2 minutes, stirring frequently, until the beef is beautifully glazed and caramelized. Remove from heat and toss with toasted sesame seeds.
- Make the Cucumber Salad: In a medium bowl, combine the chopped cucumbers, gochujang, green onions or Thai basil, and ginger juice or rice vinegar. Add 1 teaspoon salt. Mix well and let sit for 5 minutes to marinate.
- Assemble the Bowls: Serve the beef and pepper mixture over bowls of cooked rice. Top with the cucumber salad, sprinkle with chopped peanuts, and add spicy mayo if desired. Enjoy immediately!
Notes
- You can substitute ground chicken, pork, or turkey for beef if preferred.
- Adjust gochujang quantity to your preferred spice level – use less for milder bowls and more for extra heat.
- If ginger juice is unavailable, use freshly grated ginger for a punch of flavor.
- For a low-carb version, serve over cauliflower rice or lettuce wraps.
- Peanuts can be replaced with cashews or omitted for nut allergies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Korean-inspired
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 8g
- Sodium: 1350mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg