High Protein Korean BBQ Beef Bowls

Ingredients

• 1680 g Lean ground beef(680g)
• 21 tablespoon Olive oil(15g)
• 33 tablespoon Low-sodium soy sauce(45g)
• 42 tablespoon Brown sugar or honey(30g)
• 52 tablespoon Rice vinegar(30g)
• 61 tablespoon Sesame oil(15g)
• 73 cloves Minced garlic(6g)
• 81 tablespoon Minced ginger(15g)
• 91.5 teaspoon Black pepper(3g)
• 101 tablespoon Gochujang (optional)(15g)
• 111 cup Shredded carrots(100g)
• 121 Red onion(80g)
• 131 Cucumber(100g)
• 143 tablespoon Rice vinegar(45g)
• 151 tablespoon Soy sauce(15g)
• 161 teaspoon Sugar(5g)
• 170.5 teaspoon Salt(3g)
• 183 cups Cooked jasmine or sushi rice(600g)
• 192 Green onions(20g)
• 201 tablespoon Sesame seeds(10g)
• 210.25 cup Kewpie mayo or light mayo(60g)
• 221.5 tablespoon Sriracha(22g)
• 231 teaspoon Lime juice(5g)

Instructions

1. 1In a small bowl, whisk together rice vinegar, soy sauce, sugar, and salt. Add carrots, onions, and cucumbers. Toss to coat and let sit while preparing the beef.
2. 2Heat olive oil in a large skillet over medium-high heat. Add garlic and ginger, sauté for 30 seconds. Then add ground beef. Cook until browned, breaking apart with a spoon.
3. 3Stir in soy sauce, brown sugar, rice vinegar, sesame oil, and gochujang. Simmer for 3-4 minutes until the sauce thickens slightly.
4. 4Divide cooked rice evenly among 4 meal prep containers.
5. 5Add the Korean BBQ beef over rice. Then top with the pickled veggie mix.
6. 6In a small bowl, mix mayo, sriracha, and lime juice until smooth. Drizzle generously over the bowls.
7. 7Sprinkle with green onions and sesame seeds.