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Lightened Up Korean Ground Beef Bowls

These Lightened Up Korean Ground Beef Bowls are a quick and delicious Asian inspired meal that comes together in less than 25 minutes-perfect for those busy weekday evenings- these bowls are made with Laura’s Lean Ground Beef making them lighter and healthier!

THIS POST IS SPONSORED BY LAURAS LEAN, ALL OPINIONS ARE 100% MY OWN.   

 I’ve teamed up with Carusele to participate in the LaurasLean campaign, to make these Lightened Up Korean Ground Beef Bowls using Laura’s 96% Lean Ground Beef.

What makes Laura’s Lean Beef different than other brands of beef?

 Unlike most other “natural” beef, Laura’s Lean product is a “Never Ever” offering, meaning their protein is sourced from suppliers that raise their cattle without ever using added hormones or antibiotics and are always vegetarian fed.

 Laura’s 96% Lean Beef is certified through the American Heart Association heart check program and meets USDA standards for “Extra Lean?”  That means each 4 oz. serving of Laura’s Lean contains less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 mg of cholesterol per 100 grams serving. 

Laura’s Lean Ground Beef is perfect for lighter, healthier internationally inspired dishes.

Where can I find Laura’s Lean ground beef, patties or plant-based burgers?

You can find Laura’s Lean ground beef or plant-based products near you using their Store Locator HERE.

I found that my local Super Target store carries it, so I’ve been adding the Laura’s Lean 96% lean ground beef to my weekly online grocery shopping order-which it so convenient and easier! 

What ingredients do I need to make these Lightened Up Korean Ground Beef Bowl?

  • Lean ground beef – The ground beef is the star of the show, so splurging on good quality ground beef is highly recommended! I use Laura’s Lean 96/4 beef; which is all natural and meets the highest standards for no added growth hormones and no added antibiotics.
  • Garlic-minced
  • Rice vinegar-for the sauce
  • Ginger- you can use ground ginger or 2 highly recommend using fresh ginger, minced 
  • Brown sugar or zero point brown sugar sweetener– Either one of these will work. This is used for the base of the yummy beef sauce. I like to use Lakanto Monkfruit Golden Sweetener
  • Reduced-sodium soy sauce- for the sauce. Be sure to low sodium soy sauce. It makes the ground beef less salty and is better for reducing the sodium in these bowls. 
  • Crushed red pepper flakes-used in the sauce. 
  • Sesame oil-for the sauce.
  • Green onions- chopped. Used for garnish. 
  • Toasted sesame seeds- used for garnish.

Optional add in’s:

  • Carrots-optional. Pickled using the recipe below in the notes below. Grated.
  • Seedless cucumber-optional. Pickled using the recipe below in the notes. Thinly sliced. 
  • Radishes– optional. Pickled using the recipe in notes. Thinly sliced.
  • Red onion-optional. Pickled using the recipe in the notes. Thinly sliced. 
  • Sliced red peppers 
  • Sliced yellow onions 
  • Diced zucchini
  • Kimchi- a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, and ginger.
  • Sautéd spinach
  • Steamed broccoli florets
  • Eggs- cooked over easy or sunny side up- if you’re following the blue or purple plan this would be zero points. 
  • Brown rice-if you’re following the purple plan this would be zero points.
  • White rice
  • Quinoa
  • Gochujang: drizzle over the top of these Korean beef bowls. What is Gochujang? It is a spicy-sweet fermented chili pepper paste, made from glutinous rice, fermented soybeans, Gochugaru (Korean red chili pepper flakes), and salt. You can find it at most popular grocery stores. You can find it HERE on Amazon. However, if you didn’t want to purchase or can’t find it you can substitute it for sriracha or another chili paste. Keep in mind siriacha doesn’t quite have the same flavor.

 

Can these bowls be meal prepped?

Yes!  These makes for great meal prep meal. The beef can be prepared up to 4-5 days ahead of time.

What is the recipe to make the veggies pickled?

Ingredients:

  • 1 cup grated or match stick carrots
  • 1 cup thinly sliced radishes
  • 1 cup thinly sliced english cucumber
  • 1 cup water
  • 1/2 cup white vinegar, rice vinegar or apple cider vinegar
  • 3 Tbsp sugar or zero point white sugar sweetener. I like to use Lakanto Monkfruit classic sweetener 
  • 2 tsp salt

Directions:

  1. In a pot combine, water, vinegar, sweetener, and salt. Heat over medium heat until dissolved. Place radishes and cucumbers in two large glass containers and pour vinegar mixture on top. Close the lid and let it marinate for 30-60 minutes.

 

What can I serve the Lightened Up Korean Ground Beef with?

  • White Rice: I love the microwaveable Jasmine rice from Trader Joe’s. 
  • Brown Rice: I love the microwaveable Trader Joe’s organic brown rice. If you’re following the purple plan-brown rice is zero points and would be a great choice.
  • Cauliflower Rice: this is great for a lower carb option. 
  • Veggies: sautéed. Such as zucchini noodles, hearts of palm, or any variety of veggies.  

How do I make these Lightened Up Korean Ground Beef?

You will start by making the pickled carrots, radishes, and cucumbers.* see notes for recipe.  (If you are are not wanting to use pickled veggies, you can skip this step.)

If you’re using rice; cook the rice according to the package directions.

In a small bowl whisk together the sauce ingredients. Set aside.

Spray a large skillet with non stick cooking spray. Cook beef over medium-high heat.

Add garlic and sauté an additional for another 2-3 minutes or until the beef starts to brown and no longer pink.

Drain any excess fat.

Add sauce to the cooked meat. Reduce to a simmer for 2-3 minutes or until the sauce is heated through and thickens a bit.

Remove from heat.

Assemble 4 bowls with 1/2 cup rice, warmed 3/4 cup Korean beef, fresh or sautéed vegetables

and an over easy egg, if desired. 

Garnish with green onions and toasted sesame seeds.

Servings: Makes 4 ( 3/4 cup beef ) servings 

 

Ingredients:

Sauce Ingredients: 

  • 1 Tbsp rice vinegar
  • 1/4 tsp ground ginger or 2 tsp fresh ginger, minced 
  • 2 Tbsp brown sugar, unpacked or zero point brown sugar sweetener- I like to use Lakanto Golden Monkfruit Sweetener 
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 tsp crushed red pepper flakes
  • 2 tsp sesame oil 

Garnish: 

  • Green onions, chopped
  • 1 tsp toasted sesame seeds, for garnish seeds

Optional add in’s:

  • 1 medium seedless cucumber, sliced thin and pickle. 
  • 3 medium carrots, grated and pickled.
  • 3 radishes, thinly sliced and pickled.
  • 1/2 medium red pepper, thinly sliced; fresh or sautéed.  
  • 1/2 medium yellow onions, sautéed.
  • 1 medium zucchini, thinly sliced, sautéed. 
  • Kimchi- a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, and ginger.
  • Sautéed spinach.
  • 2 cups broccoli florets, steamed 
  • Eggs, cooked over easy or sunny side up

Directions:

  1. Pickle the carrots, radishes, and cucumbers, if using. * see notes for recipe. (If you are are not wanting to use pickled veggies-you can skip this step.)
  2. If you’re using rice; cook the rice according to the package directions.
  3. In a small bowl whisk together the sauce ingredients. Set aside.
  4. Spray a large skillet with non stick cooking spray. Cook beef over medium-high heat. Add garlic and sauté an additional for another 2-3 minutes or until the beef starts to brown and no longer pink.
  5. Drain any excess fat.
  6. Add sauce to the cooked meat. Reduce to a simmer for 2-3 minutes or until the sauce is heated through and thickens a bit. Remove from heat.
  7. Assemble 4 bowls with 1/2 cup rice, warmed 3/4 cup Korean beef, fresh or sautéed vegetables, and an over easy egg, if desired. 
  8. Garnish with green onions and toasted sesame seeds. 

Servings: Makes 4 ( 3/4 cup beef ) servings 

GREEN/BLUE/PURPLE:

3 smartpoints per serving if using zero point brown sugar sweetener or 4 smartpoints per serving if using regular brown sugar 

Author Notes:

  • Point value is for the Korean beef only. The optional add in’s are not included in the point values

Pickled Veggies Recipe: 

Ingredients:

  • 1 1/2 cup grated or match stick carrots
  • 1 cup thinly sliced radishes
  • 1 1/2 cup thinly sliced english cucumber
  • 1 cup water
  • 1/2 cup white vinegar, rice vinegar or apple cider vinegar
  • 3 Tbsp sugar or zero point white sugar sweetener. I like to use Lakanto Monkfruit classic sweetener 
  • 2 tsp salt

Directions:

  1. In a pot combine, water, vinegar, sweetener, and salt. Heat over medium heat until dissolved. Place radishes and cucumbers in two large glass containers and pour vinegar mixture on top. Close the lid and let it marinate for 30-60 minutes.

Servings: Makes 4 (1 cup) servings 

GREEN/BLUE/PURPLE: zero points if using zero point sweetener. 3 smart points per serving if using regular sugar. 

Yield: 4

Lightened Up Korean Ground Beef Bowls

Lightened Up Korean Ground Beef Bowls

These Lightened Up Korean Ground Beef Bowls are a quick and delicious Asian inspired meal that comes together in less than 25 minutes-perfect for those busy weekday evenings- these bowls are made with Laura's Lean Ground Beef making them lighter and healthier!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 25 minutes

Ingredients

  • 1 lb. lean ground beef - I use Laura’s Lean 96% lean ground beef
  • 3 garlic cloves, minced  or 1 Tbsp minced garlic

Sauce Ingredients: 

  • 1 Tbsp rice vinegar
  • 1/4 tsp ground ginger or 2 tsp fresh ginger, minced
  • 2 Tbsp brown sugar or zero point brown sugar sweetener 
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 tsp crushed red pepper flakes
  • 2 tsp sesame oil 

Garnish: 

  • Green onions, chopped
  • 1 tsp toasted sesame seeds, for garnish seeds
  • Gochujang

Instructions

    1. Pickle the carrots, radishes, and cucumbers, if using. * see notes for recipe. (If you are are not wanting to use pickled veggies-you can skip this step.)
    2. If you're using rice; cook the rice according to the package directions.
    3. In a small bowl whisk together the sauce ingredients. Set aside.
    4. Spray a large skillet with non stick cooking spray. Cook beef over medium-high heat. Add garlic and sauté an additional for another 2-3 minutes or until the beef starts to brown and no longer pink.
    5. Drain any excess fat.
    6. Add sauce to the cooked meat. Reduce to a simmer for 2-3 minutes or until the sauce is heated through and thickens a bit. Remove from heat.
    7. Assemble 4 bowls with 1/2 cup rice, warmed 3/4 cup Korean beef, fresh or sautéed vegetables, and an over easy egg, if desired. 
    8. Garnish with green onions, toasted sesame seeds, and Gochujang, if desired.
    9. Servings: Makes 4 ( 3/4 cup beef ) servings 

      GREEN/BLUE/PURPLE:

      3 smartpoints per serving if using zero point brown sugar sweetener or 4 smartpoints per serving if using regular brown sugar 

Notes

Optional add in’s:

  • 1 medium seedless cucumber, sliced thin and pickled.
  • 3 medium carrots, grated and pickled.
  • 3 radishes, thinly sliced and pickled.
  • 1/2 medium red pepper, thinly sliced; fresh or sautéed
  • 1/2 medium red onions, thinly sliced and pickled.
  • 1 medium zucchini, thinly sliced, sautéed. 
  • Kimchi- a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, and ginger.
  • Sautéed spinach.
  • 2 cups broccoli florets, steamed 
  • Eggs, cooked over easy or sunny side up

Point value is for the Korean beef only. The optional add in's are not included in the point values

What is the recipe to make the veggies pickled?

Ingredients:

1 1/2 cup grated or match stick carrots
1 cup thinly sliced radishes
1 1/2 cup thinly sliced english cucumber
1 cup water
1/2 cup white vinegar, rice vinegar or apple cider vinegar
3 Tbsp sugar or zero point white sugar sweetener. I use Lakanto Monkfruit classic sweetener 
2 tsp salt


Directions:

In a pot combine, water, vinegar, sweetener, and salt. Heat over medium heat until dissolved. Place radishes and cucumbers in two large glass containers and pour vinegar mixture on top. Close the lid and let it marinate for 30-60 minutes.

Servings: Makes 4 (1 cup) servings 

GREEN/BLUE/PURPLE: zero points if using zero point sweetener. 3 smart points per serving if using regular sugar. 

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 173Total Fat: 7gSaturated Fat: 2gCholesterol: 60mgSodium: 551mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 25g
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