These beef-and-veggie bowls are the evolution of a bulgogi bowl recipe I found online forever ago, and incorporate quick-pickled vegetables and soy sauce sweetened with brown sugar and ginger – it’s a CRAZY flavorful dish – and so incredibly quick to make – and we’ve had this one in the rotation all summer long. *Important note before I continue: This is not an authentic Korean bulgogi recipe; it’s simply a beef-and-veggie bowl spruced up with flavors inspired by the real thing.*
Curious about Korean food? This site run by a Korean mom has fantastic recipes to try at home.
Before we get to the recipe, here’s a little hack I’ve been using, especially now that we’re back to school: I keep a constant stockpile of assorted types of VeeTee rice on hand and use it to stretch out chicken, fish and beef dishes for lunch or dinner the next day. My kids are legit obsessed with VeeTee because 1) it’s rice, and rice = always good, and 2) they can make it themselves in the microwave in just two minutes with zero fuss and mess. For this recipe I used Veetee Thai Jasmine rice, but I also usually have a whole bunch of Basmati and Wholegrain & Quinoa in my cabinets.
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EASY BEEF & VEGGIE BOWLS (serves 4)
What You Need:
- 1 package ground beef
- 2 large carrots, shredded or peeled into ribbons
- 1 cucumber, peeled into ribbons
- 1 bunch scallions, finely chopped (with white/light green parts separated from dark green)
- Bulgogi sauce (store-bought, or make your own)
- 5 tsp white wine vinegar
- 1 tsp sugar
- 1 tsp Sriracha (optional)
- 4 tsp sour cream
- Olive oil
- Salt + pepper
What You Do:
- In a medium bowl, combine half the vinegar, the sugar, and some salt. Add the cucumber and toss well to coat. Set aside to let pickle, tossing occasionally until you’re ready to serve.
- Heat some oil in a large, heavy-bottomed pan. Add carrots, season with salt and pepper, and cook about one minute, stirring frequently, until just tender. Set aside.
- In the same pan, add the white parts of the scallions and a pinch of salt. Cook about one minute, stirring frequently, then add beef. Cook beef, breaking up with the back of your spoon, until cooked through (4-6 minutes). Add the rest of the vinegar, and cook another 30 seconds, stirring frequently. Add the bulgogi sauce, mix well, and bring to a simmer, then immediately remove from heat.
- Cook Veetee rice according to package directions (I usually use about 3/4 container per person).
- Serve by dividing rice between bowls, then placing beef, carrots, and cucumbers (draining excess liquid first) on top. Sprinkle over green chopped scallions and drizzle with sour cream (you can add the Sriracha to the sour cream first if you want extra kick).
This post was created in collaboration with VeeTee. Thank you for supporting the brands that keep RG ticking!
