My Easy Beef Bulgogi Bowls are made with roasted vegetables and ground beef bulgogi, served over rice with a Spicy Sriracha Mayo. This dinner can be made on a busy weeknight in under 30 minutes. The meal has become one of my go-to dinners when I do not have a lot of time to cook but still want something healthy and delicious.
MAIN INGREDIENT LIST FOR BEEF BULGOGI BOWLS
- Lean Ground Beef
- Carrots
- Zucchini
- Green Onion
- Bulgogi Sauce
- Spicy Sriracha Mayo
HOW TO MAKE BEEF BULGOGI BOWLS
To start, I cook rice to serve with the ground beef bulgogi and roasted vegetables. You can serve with whichever rice you prefer, even cauliflower rice to make this meal lower in carbs. I use white basmati typically which takes about about 15 to 20 minutes to cook and I use the package cooking instructions.
Then, I will preheat the oven, cut up the zucchini and carrots and roast them for about 15-20 minutes. The vegetables are done when slightly browned, I like to leave a little bit of a bite still in the veggies so they are not too soft.
While the rice and vegetables cook, make the Bulgogi Sauce and the Spicy Sriracha Mayo, set aside the mayo mixture for serving later.
The last step is to cook your ground beef in a sauté pan over medium heat with a little bit of oil. Once the beef is almost completely cooked add the Bulgogi Sauce and finish cooking the beef for a couple more minutes, until the sauce is mostly absorbed.
Once everything is finished cooking, serve the bulgogi beef and vegetables over rice with a drizzle of the Spicy Sriracha Mayo, green onions and a sprinkle of sesame seeds.
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Easy Ground Beef Bulgogi Bowl
Ingredients
- 2.5 tbsp olive oil separated
- 2 large carrots
- 1 large zucchini
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb lean ground beef
- 2 green onions sliced, whites and greens separated
- sesame seeds for serving
Bulgogi Sauce
- 5 tbsp low sodium soy sauce or tamari
- 2 tbsp packed brown sugar
- 1 tbsp grated garlic
- 1 tbsp seasoned rice vinegar
- 1/2 tsp ground pepper
- 1 tsp toasted sesame oil
Spicy Sriracha Mayo
- 2 tbsp mayonnaise
- 2 tsp lime juice
- 2 tsp sriracha
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Peel and cut the carrots on an angle into 1/4 inch slices. Cut the zucchini in half lengthwise and cut into 1/4 inch half moon slices.
- Place the zucchini and carrots on a large baking sheet. Coat with 2 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper.
- Roast in the oven for 15-20 minutes, until slightly browned and softened.
- While the vegetables are roasting, get out a small bowl to make the bulgogi sauce. Whisk together all bulgogi sauce ingredients, except the sesame oil, and set aside.
- In a small bowl, whisk together all Spicy Sriracha Mayo ingredients: mayonnaise, lime juice, sriracha. Set aside for serving later.
- Heat a medium saute pan to medium heat. Add 1/2 tbsp oil.
- Add the ground beef to the hot pan and break apart into small pieces. Cook for about 5 minutes until mostly browned.
- Stir in the bulgogi sauce and most of the green onions, reserving about 2 tbsps of the green tops for garnish. Cook for another 3-5 minutes until the beef is fully cooked and most of the sauce is absorbed. Turn off heat and add 1 tsp toasted sesame oil.
- To serve, add cooked rice to a bowl along with some of the cooked beef and vegetables. Top with the reserved green onions, a sprinkle of sesame seeds and a drizzle of Spicy Sriracha Mayo.
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