I love a good bowl. You may already know that I’m a sucker for Cava bowls. In fact, I find very few reasons to pull out a plate over here. I just think things taste better piled together, mixing flavors and textures and COLORS. Bowls are such an easy way to customize a meal. You can make yours fit your macros if you want, while everyone in your family builds it just how they like. This new Korean beef bowl is a crowd-pleaser! And although it’s not Mediterranean-inspired, it works just like a Cava bowl. It’s macro-friendly, healthy, and you can load it up with your favorite veggies.
What You’ll Need for a Korean Beef Bowl:
- Mixed greens and/or cabbage
- Cooked brown or white rice
- Korean Inspired Beef (recipe below)
- Persian cucumber, thinly sliced
- Carrot, thinly sliced using a peeler
- Avocado, sliced
- Large egg
- Green onions, chopped
- Cilantro, chopped
Optional: Sriracha, jalapeños, sesame seeds
How to Make Korean Beef:
The main star of this meal is the Korean-inspired beef. To create the start of the show, heat a large skillet over high heat with a spritz of oil. Once your pan is hot, add beef to the pan, breaking it up a bit. Then let the beef sit without stirring for a couple of minutes so that it browns on the bottom. It’s hard not to stir it, but trust me! Letting the beef brown is where most of the flavor comes in.
Sprinkle the meat with salt and a little pepper and then add chopped bell pepper to the pan. You will want to break up the meat some more before letting the meat and peppers cook for about 3-4 minutes while you make your Korean-inspired sauce. This recipe is also yummy when you swap in 93/7 ground turkey. The macros are very similar.
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In a small bowl, whisk together the ginger, garlic, soy sauce, rice vinegar, sesame oil, fish sauce, brown sugar, and Gochujang sauce. You can also combine your sauce ingredients in a jar and shake until they come together.
Once your sauce is made, pour it over the meat and bell peppers, combining well. Stir in your chopped green onions. Then, cook everything together for one more minute before turning off the heat. Once the Korean meat mixture is finished, set it aside so you can start building your bowl.
How to Build Your Bowl
To build your Korean Beef Bowl, start with a base of greens at the bottom of your bowl. Add your cooked rice, and top with the warm Korean beef mixture. Add your sliced cucumbers, carrots, and avocado. Fry an egg, leaving the yolk nice and runny, and add it atop your beef. Finish with a sprinkle of green onions, cilantro, and any optional sriracha, jalapeños, and sesame seeds. See? It works just like a Cava bowl! Enjoy!
This Korean beef bowl is naturally dairy free because it’s mostly veggies and protein. The Korean-inspired meat is prepared with soy sauce, but it can be made gluten-free very easily. If you are needing a gluten-free option, just make sure to swap in GF soy sauce when making the sauce! Macros will stay the same.
We love to build these Korean beef bowls using veggies like cucumbers, carrots, radishes, and greens. Put your beef and veggies over rice with a fried egg and some additional sriracha! YUM! Other optional yummy additions are avocado, cilantro, mint, and sesame seeds.
Korean Beef Bowl
This Korean beef bowl is one of my all-time favorites! It’s a perfectly balanced macro meal. If you are looking for other macro-friendly recipes, check out my cookbooks. They are full of so many yummy macro-friendly meals. Also, make sure are hanging out with me on social media. I am always sharing my latest creations on Instagram and I’m trying to get on the TikTok train. I mean not really. I’m almost 42. But you get it. Ha.
Korean Beef Bowl
For the Korean Beef (Serves 8, 124 g portions)
- 2 lb 93/7 ground beef (908 g)
- 2 tsp Kosher salt
- 1/4 tsp Pepper
- 3 1/2 cups Bell pepper, chopped (454 g)
- 2 Tbsp Minced ginger, or 8 frozen cubes
- 3 MInced garlic cloves, or 3 frozen cubes
- 2 Tbsp Soy sauce (30 g)
- 2 Tbsp Rice vinegar (30 g)
- 1 Tbsp Sesame oil (15 g)
- 1 Tbsp Fish sauce (if you hate it, just skip it; 15 g)
- 1 Tbsp Brown sugar (15 g)
- 1 Tbsp Gochujang or sriracha sauce (15 g)
- 1 cup Green onions, chopped (60 g)
For the Bowl (serves 1)
- 1 cup Mixed greens and/or cabbage
- 1/2 cup Cooked brown or white rice (75 g)
- 3 1/2 oz prepared Korean Inspired Beef (recipe above) (100 g)
- 1/4 cup Persian cucumber, thinly sliced (50 g)
- 1 Carrot, thinly sliced using a peeler (30 g)
- 1/4 Avocado, sliced (25 g)
- 1 Large egg
- 2 Tbsp Green onions, chopped
- 2 Tbsp Cilantro, chopped
- Optional: Sriracha, jalapeños, sesame seeds
- Heat a large skillet over high heat with a spritz of oil. Add beef to the pan, breaking it up a bit, and then let it sit without stirring for a couple of minutes to let it brown on the bottom. Sprinkle it with salt and a little pepper.
- Add chopped bell pepper to the pan, and break up the meat some more, letting the meat and peppers cook for about 3-4 minutes while you make your sauce.
- In a small bowl or jar, whisk or shake together the ginger, garlic, soy sauce, rice vinegar, sesame oil, fish sauce, brown sugar, and gochujang sauce. Pour it over the meat and bell peppers, combining well.
- Stir in your chopped green onions. Cook for one more minute before turning off the heat.
To Build the Bowl
- Start with greens in the bottom of your bowl.
- Add your cooked rice, and top with the warm beef mixture.
- Add your sliced cucumbers, carrots, and avocado.
- Fry an egg, leaving the yolk nice and runny, and add it atop your beef.
- Finish with a sprinkle of green onions, cilantro, and any optional sriracha, jalapeños, and sesame seeds. Enjoy!
- Search: Lillie Eats and Tells Korean Beef Bowl
- Nutrition for beef alone is: 8 servings, 124 g each; 220 cal, 10 fat, 5.6 carbs, 24.1 protein, 1.2 fiber
- Search: Lillie Eats and Tells Korean Inspired Beef