Easy Ground Beef Bulgogi Bowl
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.
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.