Sweet, savory and packed with color, these Korean Beef Protein Bowls combine lean ground beef, rice, broccoli, carrots, cucumber and edamame with a flavorful sesame-garlic sauce. One cooking session prepares four satisfying lunches or dinners for the week.
Why You’ll Love These Bowls
- Approximately 40–48 grams of protein per serving
- Four balanced meal-prep portions
- Sweet-savory Korean-inspired flavor
- Colorful vegetables add texture and volume
- Easy to adjust for heat, carbohydrates or calories
Ingredients
Makes 4 servings
Bowls
- 2 pounds lean ground beef, preferably 90% lean or leaner
- 4 cups cooked white or brown rice
- 4 cups broccoli florets
- 1 tablespoon olive or avocado oil
- 1 cup shelled edamame, cooked
- 1 large carrot, shredded
- 1 English cucumber, thinly sliced
- 4 green onions, sliced
- 2 teaspoons sesame seeds
Korean-Inspired Sauce
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1–2 teaspoons gochujang or sriracha, optional
- 1 teaspoon cornstarch mixed with 1 tablespoon water, optional for a thicker sauce
Step-by-Step Instructions
1. Cook the Rice
Prepare the rice according to the package directions. Fluff it with a fork and set it aside while you prepare the remaining ingredients.
2. Cook the Broccoli
Heat the olive or avocado oil in a large skillet over medium-high heat. Add the broccoli and cook for 5–7 minutes until crisp-tender and lightly browned. Add a splash of water and cover briefly if needed. Transfer the broccoli to a plate.
3. Mix the Sauce
Whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger and optional gochujang. If using the cornstarch slurry, keep it nearby to add with the sauce.
4. Brown the Beef
Add the ground beef to the skillet. Cook over medium-high heat for 8–10 minutes, breaking it into small crumbles, until browned and the internal temperature reaches 160°F. Carefully drain excess fat if necessary.
5. Add the Sauce
Pour the sauce over the cooked beef. Add the optional cornstarch slurry and simmer for 2–3 minutes, stirring frequently, until the beef is glossy and evenly coated.
6. Assemble the Bowls
Divide the rice, Korean-style beef, broccoli and edamame evenly among four containers. Keep the shredded carrot and cucumber separate if you prefer them cold and crisp. Finish with green onions and sesame seeds before serving.
Estimated Nutrition
Per serving, based on 4 servings: approximately 680–800 calories, 40–48 grams of protein, 75–90 grams of carbohydrates and 22–32 grams of fat.
Nutrition values are estimates and will vary based on the leanness of the beef, rice, sauce ingredients, cooking oil and exact portion sizes used.
Meal-Prep and Storage Tips
- Refrigerator: Cool promptly and store the beef, rice, broccoli and edamame in airtight containers for up to 4 days.
- Keep it crisp: Store the cucumber and shredded carrot separately and add them after reheating.
- Reheating: Add a teaspoon of water to the rice, cover loosely and microwave until the beef reaches 165°F.
- Freezer: Freeze the beef, rice, broccoli and edamame for up to 2 months. Do not freeze the cucumber.
- Sauce control: Use low-sodium soy sauce and adjust the amount to match your sodium goals.
Easy Swaps and Variations
- Replace the beef with lean ground turkey or chicken.
- Use cauliflower rice or a rice-and-cauliflower blend for fewer carbohydrates.
- Swap broccoli for green beans, bok choy or snap peas.
- Add kimchi after reheating for extra tang and heat.
- Increase the gochujang or add red pepper flakes for a spicier bowl.
- Use tamari or coconut aminos when appropriate for your dietary needs.
Food-Safety Note
Cook ground beef to a minimum internal temperature of 160°F. Refrigerate prepared food within two hours, keep it at 40°F or below and reheat leftovers to 165°F before serving.
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