Korean Beef Bowls

Anything in a bowl is fun to eat.  Everyone loves building their own bowls, so getting kids to eat something that they've had some Input on, like a bowl, is an easier task when you're in the realm of picky eaters.

The Asian influence in this bowl knocks it out of the park with savory beef that has all those  deep umami flavors of fish sauce, coconut aminos (or soy sauce), garlic and ginger.

Intensely flavored beef over soft rice and bright greens, topped with creamy avocado, crunchy scallions and a creamy and spicy sriracha mayo is a mouthful of fabulous flavor. 

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THE BEEF IS SUPER FLAVORFUL WITH ALL THE DEEP UMAMI LENDING INGREDIENTS

The meal comes together in under 30 minutes as you can cook the beef while you prep the garnishes.  My quick Cilantro Lime Rice is perfect for this and is equally speedy, ensuring you chowing down in short order.  Packaged microwave rice can certainly be your friend here.  I'm never opposed to a good shortcut.

This bowl is easily adaptable to Keto or Paleo diets with replacing the rice with cauliflower rice or leaving it out all together and just using the greens.

I've been in the process of replacing my non-stick cookware with iron skillets.  Trying to ditch the forever chemicals present in most nonstick.

These Smithey Iron skillets are gorgeous, helrloom quality, made in the USA and come pre-seasoned so they're practically nonstick as well.

Treat them right, store them properly (a bit of oil keeps them nonstick and shiny) and they're be your new favorite skillet,

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LOVED MAKING THESE WITH MY YOUNGEST DAUGHTER, ALANA.  LOVE COOKING WITH FAMILY ❤️❤️❤️

Korean Beef Bowls
Serves 4-6


1 pound ground beef
1 shallot, peeled and chopped finely
1 tablespoon olive oil
1 tablespoon sesame oil
1 clove garlic, finely minced or grated
1 thumb sized piece of ginger, minced (this is easiest if you freeze the garlic and grate it over a zester)
3 tablespoons coconut aminos (or soy sauce)
1 tablespoon fish sauce
1 teaspoon chili flake (I like to Aleppo chili flake) (optional)
1/4 teaspoon course sea salt

10 ounce bag salad greens, (like field greens or baby spinach)

2 cups cooked rice (see my easy Cilantro Lime Rice recipe which is ideal here)


In a medium skillet add the olive & sesame oils and saute the shallot for 30 seconds over medium heat.  Add the ground beef, garlic and ginger and stir well.  Cook about 3 minutes then add coconut aminos, fish sauce, chili flake and salt.  Cook until the beef is completely cooked through and some of the liquid has evaporated.


To assemble the bowls, add 1/2 cup of rice (if using) and a handful of greens to each bowl.  Top with beef then garnish with scallion, avocado and a wedge of lime,
Drizzle the sriracha mayo over each bowl.


Sriracha Mayo
1/3 cup mayonnaise
1 tablespoon sriracha (or to taste)
Combine well, adding a bit of water to thin out if needed.  This will make it easier to drizzle over the bowls.


Garnishes
4 scallions, sliced on the diagonal with tough green parts discarded
1 avocado, sliced
1 lime, cut in wedges