Korean BBQ Bowls (with Hidden Veggies)

Korean BBQ Bowls (with Hidden Veggies)

Ingredients: Makes 5 Servings

• 1 lb lean ground beef (96/4)

• 1 carton white sliced mushrooms (16 oz), washed and very finely diced

• ½ red onion, finely diced

• 1 cup white rice, rinsed

• 2 cups bone broth

• 2 small heads of broccoli, washed and de-stemmed

• Momofuku Korean BBQ Sweet & Savory Sauce (or any asian bbq sauce) 

• 4 cloves garlic, finely minced

• ¼ cup beef broth (or water) 

• ¼ cup water

• 2 tsp olive oil

• Seasoning: 1 tsp chicken bouillon, black pepper (to taste)

• Garnish: green onion, drizzle of sriracha mayo, sesame seeds

Instructions:

1. Rice:

   • Add rinsed rice and bone broth to a rice cooker. Set to cook and set aside.

2. Beef:

   • In a large pan over medium heat, add 1 tsp oil. Once heated, add half of the diced onion and garlic. Sauté for 2–3 minutes until soft and fragrant. 

   • Add mushrooms and cook until they turn deep brown and reduce in size.

   • Add ground beef and cook thoroughly, mixing well until the beef and mushrooms are fully combined. 

   • Add ¼ cup of bone broth and cook until no pink remains.

   • Stir in Korean BBQ sauce, I did about ¼ cup, adjusting to taste.

   • Set aside

3. Broccoli:

   • In the same pan, add 1 tsp oil and heat. Add the remaining onion and garlic, sautéing until fragrant. Add broccoli and saute for 1 min. 

   • In a separate cup, dissolve chicken bouillon in water, then pour it into the pan with the broccoli. Turn heat to medium-low, cover, and steam for 1–3 minutes. 

   • Once broccoli is bright green and slightly softened, immediately remove from heat to avoid overcooking. Adjust with salt and pepper as needed.

4. Assembly

   • Evenly divide the beef, rice, and broccoli between 5 containers. Garnish with green onions, sesame seeds, and a drizzle of sriracha mayo. Enjoy!

Macros (per serving): 340 kcal, 31 g/pro, 32 g/pro, 11 g/fat, 7 g/fiber