Maggie’s Menu: Korean Beef Bowl

Maggie’s Menu: Korean Beef Bowl

Maggie’s Menu: Korean Beef Bowl

  • Posted by magpie
  • On May 1, 2017
  • Comments

Message from Maggie:

I was looking for something creative to make with ground beef and came across this recipes for Korean Beef bowls.  I updated this recipe for a gluten free version and served it with a side of Brussel sprouts, snap peas and brown rice for an easy 20 minute dinner.



  • 1/4 cup brown sugar, packed
  • 1/4 cup tamari
  • 2 teaspoons hot sesame oil
  • 1/2 teaspoon crushed red-pepper flakes, or more to taste
  • 1/4 teaspoon ground ginger
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1/4 teaspoon sesame seeds

Snap peas

  • 1 T. olive oil
  • 1 cup snap peas
  • 1 cup brussel sprouts
  • Salt, to taste

Brown rice

  • 2 cups brown Rice, cooked


  1. In a small bowl, whisk together brown sugar, tamari, hot sesame oil, red pepper flakes and ginger.
  2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  3. Stir in tamari mixture until well combined, allowing to simmer until heated through, about 2 minutes.
  4. Heat olive oil in a small skillet, add Brussel sprouts and snap peas and sauté for about 5 minutes.
  5. Place cooked brown rice in bottom of bowl.
  6. Serve beef garnished with sesame seeds over brown rice and along side sautéed snap peas.

Yields 4 servings

Allergen information:

  • This recipe is dairy free.
  • This recipe is eggless.
  • This recipe is gluten free.
  • This recipe is soy free.

Nutrition information: