Korean Beef Bowl (Meal Kit)

Korean Beef Bowl

With zucchini, mushrooms and carrots



860 kcal




Ground beef







Jasmine rice

White wine vinegar

Olive oil

Sesame seeds

Sriracha sauce

Soy sauce





1 Prepare Vegetables

Wash and dry all produce. Halve zucchini lengthwise then slice. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; using a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.

2 Cook Rice

Bring rice and 1 ¼ cups salted water to a boil in a small pot. Once boiling, cover and reduce heat to a gentle simmer. Cook until tender, about 15-20 minutes.

3 Cook Veggies

Meanwhile, heat 1 tsp oil over medium high heat in a large pan. Add the peppers and cook for 3 to 4 minutes or until just tender. Remove the peppers from the pan and place on a plate.

4 Make Sauce

Toss scallion whites with vinegar and a pinch of salt in a small bowl. Set aside to marinate. In another small bowl, stir together 5 tsp olive oil, 1 package sesame seeds, 1 ½ tbsp sugar, up to half the sriracha sauce and 1 ½ tbsp soy sauce.

5 Cook Vegetables

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have it). Add carrot, season salt and pepper. Cook, tossing, until tender but until crisp, about 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to the pan and repeat with zucchini; remove from pan once cooked. Add mushrooms and another drizzle of oil to pan and cook until tender, about 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.

6 Cook Beef

Heat another drizzle of oil in same pan over medium-high heat. Add minced garlic and ginger and cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook, tossing occasionally, until no longer pink, about 4 minutes. Increase heat to high and cook until browned and crisp, about 3 minutes. Pour in 1 ½ tbsp soy sauce (there will be some left over) and cook, tossing until mostly evaporated, 1-2 minutes. Season with salt and pepper.

7 Serve

Divide rice between bowls. Arrange beef, zucchini carrots, mushrooms and scallion whites on top. Drizzle with sauce and remaining sriracha sauce. Sprinkle with scallion greens and serve.