You’ll love this easy 20-minute Korean beef bowl recipe with ground beef, flavorful Asian sauce, baby corn and cabbage mix!
This recipe is quick, and healthy. Using meat, veggies, and a fantastic homemade sauce, this dish will be great all week – so don’t hesitate to use it for your meal prep
- 1 tbsp Olive oil
- 1 lb Ground beef
- 1/2 tsp Sea salt
- 4 cloves Garlic (minced)
- 1/4 cup Coconut aminos
- 1/4 cup Beef broth
- 2 tsp Sesame oil
- 1/4 tsp Ground ginger
- 1/4 tsp Crushed red pepper flakes
- 1 bag coleslaw bag
- 1 can baby corn, drained and sliced
- 1/4 cup Green onions (sliced)
- 1 tsp Sesame seeds
- Crunchy lo mien noodles
In a small bowl, whisk together the coconut aminos, beef broth, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
Turn heat back to medium-high. Add another tablespoon of olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
Make a well in the beef and add the minced garlic. Sauté for about a minute, until fragrant, then mix into the beef.
Pour the sauce over the beef, stir.
Add coleslaw and baby corn. Cook for about 5 minutes, stirring occasionally, until everything is wilted.Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened.
Garnish with sliced green onions, sesame seeds, and lo mien noodles.