Korean Beef Bowl with Kimchi

    
Emmie Satrazemis, RD, CSSD
Emmie Satrazemis, RD, CSSD

Step out of your comfort zone and step up your meal prep with this crazy easy and healthy twist on takeout. Crumbled Trifecta beef patties tossed in a spicy, sweet and savory Korean-style sauce, served over white rice with a crunchy and tangy punch of kimchi. Plus you'll be able to whip this up in less time than it takes to call for delivery. 

How to Make Korean Style Beef

For this recipe, you're going to need the following:

  • 16 ounces Trifecta beef or bison patties
  • 16 ounces Trifecta white rice
  • 1/2 tablespoon sesame oil
  • 1/4 cup liquid aminos 
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 1/4 cup water
  • 1/4 teaspoon chili flakes
  • 1 small bunch scallions
  • 1 1/2 cups shredded carrots
  • 1 cup kimchi
  • Optional: 1 tablespoon fresh ginger, minced
  • Optional: 1 clove garlic, minced

Cooking Supplies:

  • Microwave
  • Saute pan
  • Cooking spatula
  • Sharp knife
  • Small mixing bowl

Prepping Your Ingredients

Turning beef patties into crumble, whether from your Trifecta order or just using leftover hamburger, is simple. 

Just pop the patties into a microwave for about a minute - just enough to slightly warm them up. Then break them apart with your hands and set aside.

Prep your scallion by washing and chopping into small pieces, separating the white ends from the green. 

In a small mixing bowl, combine liquid aminos, honey, vinegar and water.

Tip: liquid aminos taste similar to soy sauce but have much less sodium and make this dish gluten-free!

Cook Your Beef and Veggies

Add sesame oil to a large saute pan and warm over medium-high heat.

Add in scallions, leaving 2 to 3 tablespoons of green ends aside for garnish. Saute until onions cook through and start to brown. 

Add your shredded carrots and saute for another 1 to 2 minutes to soften. 

Tip: For more flavor, add in fresh minced ginger and garlic with your carrots. 

Then add your beef crumble and sauce mixture, stirring everything together to mix well. Season with chili flakes to desired level of spiciness. 

Let cook for 3 to 5 minutes until the sauce begins to thicken and get absorbed by the beef mixture. 

While your beef cooks, warm your rice in a microwave for 2 minutes.

Building the Bowl

Using a food scale or measuring cups, evenly divide the rice between four plates or meal prep containers (4 ounces per portion). Then top your rice with the beef mixture -evenly distributing between four servings.

Top off kimchi. Garnish with scallions and sesame seeds, and enjoy!

Want all your meals to take 10 minutes or less? Save time on all of your favorite meal prep recipes with pre-cooked, healthy ingredients from Trifecta a la carte.

GET THE INGREDIENTS

Serve this With

The seasoned beef or bison is the true star of this dish. Feel free to add in different veggies and toppings to change things up. Here are some of my favorite additions:

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Korean Beef Bowl with Kimchi

Cook time: 5 min
Prep time: 5 min
Yield: 4
Print Recipe

Description

Crumbled Trifecta beef patties tossed in a spicy, sweet and savory Korean-style sauce, served over white rice with a crunchy and sour punch of kimchi. Plus you'll be able to whip this up in less time than it takes to call for delivery. 

Ingredients

  • 16 ounces Trifecta beef or bison
  • 16 ounces Trifecta white rice
  • 1/2 tablespoon sesame oil
  • 1/4 cup liquid aminos
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 1/4 cup water
  • 1/4 teaspoon chili flakes
  • 1 small bunch scallions
  • 1 1/2 cups shredded carrots
  • 1 cup kimchi

Instructions

  1. Warm the beef patties in a microwave for about a minute. Then break them apart with your hands and set aside.
  2. Chop scallions into small pieces, separating out 2 to 3 tablespoons of green ends for garnish. 
  3. In a small mixing bowl, combine liquid aminos, honey, vinegar and water.
  4. Add sesame oil to a large saute pan and warm over medium-high heat.
  5. Add in scallions and saute until onions cook through and start to brown. 
  6. Add shredded carrots to the pan and saute for another 1 to 2 minutes to soften. 
  7. Then add your beef crumble and sauce mixture, stirring everything together to mix well. Season with chili flakes and let cook for 3 to 5 minutes until the sauce begins to thicken and get absorbed by the beef mixture. 
  8. While your beef cooks, warm your rice in a microwave for 2 minutes.
  9. Plate your bowl starting with the rice. Top with beef mixture and kimchi, and garnish with fresh scallions.
  10. Enjoy!

Nutrition facts

serves
Calories Per Serving: 453
% Daily Value
Total Fat 14g
25% Cholesterol 90mg
27% Sodium 654mg
Total Carbohydrate 51g
Sugars 11g
Protein 28g
153% Vitamin A
14% Vitamin C

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