Buy Now →Korean 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
Scale
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!
