Beef Bulgogi Bowls

These bowls are SUPER easy to put together with mostly pantry staples, let’s do it!

I used lean ground beef (96/4) so keep in mind that fattier meat is of course going to affect macros. I don’t use oil for the ground beef when cooking it as the fat renders down and helps it to not stick, plus the sauce essentially deglazes the pan and removes crusty bits. I would recommend using nonstick, carbon steel or cast iron just to ensure it doesn’t stick and turn into a mess!

Thanks to the juice and the brown sugar, the sauce gets nice and caramelized and delicious. I do tend to make this pretty saucy because I like it that way, so you could always add more meat (or plant-based ground “meat”) and do the same amount of sauce, or cut down on the sauce. 1 tbsp of gochujang doesn’t add much heat so if you’re shy to spicy, start there. You can always add more heat with the sriracha yogurt!

INGREDIENTS:

  • 1 lb ground beef, I used lean ground beef (96/4)

  • 1/4 large red cabbage, shredded

  • 2 carrots, shredded

  • 4 scallions, chopped

  • 1/2 tbsp avocado oil

  • 3 tbsp pear or apple juice

  • 4 tbsp low sodium soy sauce, divided

  • 1-2 tbsp gochujang

  • 1 tbsp toasted sesame oil, divided

  • 1 tbsp brown sugar

  • 3 garlic cloves, minced

  • 1/2 tbsp ginger, minced

SERVE WITH:

  • Rice

  • Sriracha yogurt (Greek yogurt, I use 2% but you can use whatever you want, sriracha and I often add some lime juice. Start light on the sriracha and taste as you go!)

INSTRUCTIONS:

  1. Heat up a large pan to med-high heat. As that’s heating up, in a small bowl combine pear juice, 3 tbsp soy sauce, gochujang, 1/2 tbsp sesame oil and brown sugar. Set aside.

  2. Add avocado oil to the pan, then cabbage, carrots, 1 tbsp soy sauce and 1/2 tbsp of sesame oil. Heat until softened, about 1-2 minutes. Transfer to a bowl and set aside.

  3. To the same pan, add ground beef and spread out evenly. Don’t touch for 3-4 minutes, or until the bottom has browned. Add the whites from the scallions and sauté for another minute. Add garlic and sauté until fragrant, about 30 seconds.

  4. Slowly stir in sauce and simmer on low until sauce has thickened, about 3-5 min. Serve with cabbage and carrots, and rice. Garnish with scallion greens and sriracha yogurt.

Macros per serving (makes 4 servings):
Protein - 22g
Carbs - 11g
Fat - 8g
*macros don’t include rice

Created by: Emi Mraule, Nutrition Coach

RecipesAshley Beaverrecipe, macros, beef, bowl, bulgogi, EmiComment