FAST Korean Sticky Beef Bowls High Protein Meal Prep in 35 Minutes!

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is gluten-free, while flour is often cheaper.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork can be more affordable.

Prepare the cucumber salad by slicing off both ends of 1 large Continental cucumber and slicing it in half lengthwise.

Scoop out the flesh of the cucumber with a spoon to reduce moisture, then dice into small pieces.

Slice 1 spring onion into thin rounds or on an angle for presentation and add to the bowl.

Optionally, chop 2 g of coriander or cilantro into small pieces and add to the salad.

In a bowl, combine 2 tsp light soy sauce, 2.5 tbsp rice wine vinegar, 2 tsp toasted sesame oil, 2 tsp honey, 1.5 tsp gochugaru, and 2 tsp sesame seeds. Season with salt and ground white pepper, then mix well and refrigerate until serving.

For the sticky beef, slice 1 brown or yellow onion in half, peel, and dice into small pieces.

Run 4 cloves of garlic along a microplane to create a paste or chop roughly.

Prepare 300 g of green beans by snapping off the ends and slicing them in half.

In a saucepan over high heat, add 300 g of washed jasmine rice and 550 ml of cold water with a pinch of salt. Bring to a boil, then cover and reduce heat to low, cooking for 12 minutes undisturbed.

Blanch the green beans in boiling salted water for 1.5 to 2 minutes, then shock in ice water to stop cooking.

In a large pan over medium-high heat, add 1 tbsp of olive oil and the diced onions with a pinch of salt. Sauté for 3-4 minutes until softened.

Add the garlic and cook for another minute, ensuring it doesn't clump or stick to the pan.

Add 1 kg of ground beef to the pan, season with salt and ground white pepper, and let it sit for 1-1.5 minutes to build a crust before breaking it up and mixing with the onions and garlic. Cook until browned, about 6-7 minutes.

After the rice has cooked for 12 minutes, turn off the heat and let it sit with the lid on for another 4 minutes before fluffing with a fork.

Once the beef is cooked, ensure any excess water has evaporated. Add 1/3 cup of oyster sauce or hoisin sauce, 1/3 cup of sweet chili sauce, and 2 tbsp of low sodium soy sauce. Mix in any remaining spring onion and the blanched green beans, cooking for 1 minute to coat everything in sauce.

To serve, place cooked rice in containers, add the beef mixture, and serve with the cucumber salad on the side. Optionally, top with your favorite sauce, such as Sriracha mayo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens