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This easy 30-minute Korean Beef Bowls recipe is perfect for busy days! It comes together easily, it’s super flavorful, and it’s healthy. It’s a balanced meal that has healthy protein, carbs, fiber, and healthy fat, and it’s sure to keep you satiated. It’s also rich in nutrients from the fresh garlic and ginger, and it’s extra healthy because we’re using coconut aminos instead of soy sauce. Coconut aminos taste just like soy sauce, but it’s more natural, lower in sodium, and doesn’t have MSG. This recipe for Korean Beef Bowls with Roasted broccoli is a winner for sure!
Nutritional benefits of Korean Beef Bowls
- Coconut aminos are significantly healthier than soy sauce but tastes the same! It’s made by fermenting coconut palm sap with sea salt. There’s no processed wheat, MSG, etc, and it’s lower in sodium.
- Ground beef is rich in iron, protein, vitamin b12, and more. It makes this soup satiating and filling.
- Garlic is naturally antimicrobial and antibacterial and is a great defense for the immune system.
- Ginger has anti-microbial benefits and is rich in antioxidants, helping balance our gut microbiome and manage free radicals. It helps reduce nausea, bloating, and intestinal gas. Promotes immune health.
Ingredients for Korean Beef Bowls
Ground beef
Oil for cooking – I used avocado, but you can also use sesame oil, or grass-fed butter, tallow, etc.
Rice – I used jasmine rice, but you can also use basmati, brown rice, etc.
Broccoli
Garlic cloves – using fresh garlic cloves is so important!
Fresh ginger root – I also love fresh ginger instead of dried ginger – it has much more depth in the flavor.
Coconut aminos – a healthy alternative to soy sauce that doesn’t have MSG, is lower in sodium, etc.
Rice vinegar
Coconut sugar – a healthy alternative to brown sugar that’s typically used in Korean Beef Bowls. You can also use maple syrup or honey instead.
Green onion
Sesame seeds
Method for Korean Beef Bowls
- Prepare rice according to package instructions, using broth instead of water to cook it.
- Prep the broccoli: Preheat the oven to 400ºF. Wash and cut the broccoli into small florets. Place on a large baking sheet and toss in oil, salt, and pepper. Once the oven is preheated, put the broccoli in and cook for 15-20 minutes until done – Time will also depend on how big the broccoli florets are.
- Prep the beef: Preheat a large skillet to medium heat. Once preheated, add some oil and the ground beef. Break up and cook the beef until no longer pink, about 8 minutes. You can drain some of the grease if desired. Then add the minced garlic and grated ginger and stir together and cook another minute or so. Then incorporate the coconut aminos, rice vinegar, and coconut sugar and stir together. Let it cook for a few minutes to incorporate all the flavors.
- To serve: Place a bed of rice in the bottom of a bowl, drizzle some coconut aminos over it, then top with the roasted broccoli, Korean beef, sliced green onion, and sesame seeds. Enjoy!
Modifications for Korean Beef Bowls
- Add gochujang to the ground beef for some spice. It’s a fermented chili paste that is commonly used in Korean cuisine.
- Sub another veggie in place of the broccoli – Korean beef bowls are typically made with fresh shredded carrot and cucumber, so feel free to go with the more traditional preparation if desired! Or you can use red bell pepper, mushrooms, etc.
- Put the recipe in lettuce wraps if desired to add some crunch!
- Add kimchi on top for healthy probiotics and flavor.
Other recipes you’ll love
Healthy Orange Chicken (with honey)
Ginger Sesame Chicken Stir Fry
Leave a comment below if you have any questions or if you plan to make this recipe! I hope you love these Korean Beef Bowls with Roasted Broccoli! Please be sure to leave a rating if you give it a try. I would love to know how you liked it!
PrintKorean Beef Bowls with Roasted Broccoli
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: lunch, dinner
- Method: Stovetop, oven
- Cuisine: Korean
Ingredients
Broccoli:
1 large or 2 small-med broccoli heads, cut into small florets
2 Tbsp avocado oil or sesame oil
Salt and pepper
Beef:
1/2 Tbsp avocado oil or sesame oil
1 lb grass-fed ground beef
3 large garlic cloves, minced
1-inch piece of fresh ginger, grated
1/4 cup coconut aminos (healthy alternative to soy sauce)
1 Tbsp rice vinegar
2 Tbsp coconut sugar
For serving:
Cooked white rice or brown rice
Coconut aminos drizzled over rice
Sliced green onion
Sesame seeds
Instructions
- Prepare rice according to package instructions, using broth instead of water to cook it.
- Prep the broccoli: Preheat the oven to 400ºF. Wash and cut the broccoli into small florets. Place on a large baking sheet and toss in oil, salt, and pepper. Once the oven is preheated, put the broccoli in and cook for 15-20 minutes until done – Time will also depend on how big the broccoli florets are.
- Prep the beef: Preheat a medium or large skillet to medium heat. Once preheated, add some oil and the ground beef. Break up and cook the beef until no longer pink, about 8 minutes. You can drain some of the grease if desired. Then add the minced garlic and grated ginger and stir together and cook another minute or so. Then incorporate the coconut aminos, rice vinegar, and coconut sugar and stir together. Let it cook for a few minutes to incorporate all the flavors.
- To serve: Place a bed of rice in the bottom of a bowl, drizzle some coconut aminos over it, then top with the roasted broccoli, Korean beef, sliced green onion, and sesame seeds. Enjoy!
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Delicious!!! I love that it is simple and fun to put together. The light sauce that coats the beef is to die for. I wish I had doubled this recipe since leftovers would be fabulous. We didn’t have much left 😉 Thank you, Christine, for another healthy easy dish we can make over and over again.
So happy to hear it was a success for you!! Doubling this recipe is definitely a great idea – leftovers are always so great!!