Korean-style Beef Bowls

This Korean-style beef bowl is a staple weeknight dinner meal in my house and for good reason: it’s easy, tastes good, and makes great leftovers for lunch the next day. What more can you ask more? Oh, and it’s nutrient-dense, satisfying, and fun to eat!

Feel free to get creative and use whatever veggies and starches you have on hand, but I do particularly love the texture of the wide, still-crunchy vegetable noodles paired with the soft, sticky rice. Veggie noodles are just fun. It’s funny that something as simple as peeling a couple vegetables into thick ribbons really does take this dish from drab to fab.

Top your bowl with a few freshly sliced green onions and a heavy sprinkling of sesame seeds, and you have yourself a meal! Did you know sesame seeds are a rich in calcium? A super simple nutrient boost for all of my non-dairy eaters out there! Enjoy!

Korean-style Beef Bowls

Yield: Serves 4 | Prep time: 15 min. | Cook time: 15 min. | Total time:  30 min.


For the beef:

  • 1 tablespoon toasted sesame oil

  • 3 green onions, diced (green and white parts divided)

  • ½ cup onion, diced (any kind; about ¼ onion)

  • 1 pound grass-fed ground beef

  • 3 cloves garlic, minced (about 2 teaspoons pre-minced)

  • 1 teaspoon fresh ginger, grated (or ½ teaspoon dried)

  • 1 8-ounce can water chestnuts, drained, rinsed and chopped

  • 1 tablespoon sriracha sauce (omit for nightshade-free)

  • 3 tablespoons coconut aminos

  • 1 tablespoon rice wine vinegar (aka rice vinegar)

  • ¼ teaspoon white pepper

  • ⅛ – ¼  teaspoon pink Himalayan salt, depending on salt preference

For the veggies/sides:

  • 2 teaspoons avocado oil

  • 2 large carrots, outer skin peeled/discarded and peeled into wide ribbons using a “Y” vegetable peeler

  • 2 zucchinis, peeled into wide ribbons using a “Y” vegetable peeler

  • White rice, for serving

  • Extra coconut aminos, for serving

  • Sesame seeds, for serving

  • Green parts of green onions (above), for serving


  1. Heat sesame oil in a large skillet over medium heat.

  2. When hot, add white parts of green onions and the red or white onion and cook until soft (about 3 minutes).

  3. Add ground beef, garlic, and ginger, and cook until beef is brown and cooked through (about 5 minutes).

  4. Add water chestnuts, sriracha, coconut aminos, rice vinegar, white pepper, and salt, and stir until combined (3-5 minutes).

  5. Meanwhile, in a separate pan, heat the avocado oil over medium heat.

  6. When hot, add the carrot ribbons and cook until slightly soft (about 2 minutes).

  7. Add the zucchini ribbons and cook until just warm (about 1 minute).

  8. Serve beef and vegetables over white rice (or sweet potato or cauliflower rice to keep this grain-free) and top with the green parts of the green onions, sesame seeds, and extra coconut aminos, if desired.

  9. Enjoy!

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