Description
If meal prep had a crown, this recipe would wear it. Think savory-sweet bulgogi beef, jazzed up with garlic, ginger, and a whisper of heat, all nestled over jasmine rice and topped with crisp, colorful veggies. This is the kind of meal that turns chaotic weeks into a flavorful breeze. Let’s make your fridge feel like a personal Korean bistro!
Ingredients
Beef Mixture
• 3 lbs lean ground beef (96/4%)
• 2 yellow onions, diced
• 3 cups chopped white mushrooms
• ⅔ cup green onions, diced (reserve dark greens)
• 2 tbsp minced garlic
• 2 tbsp minced ginger
Bulgogi Sauce
• 1 cup reduced sodium soy sauce
• 1 cup Swerve brown sugar (or regular)
• ¼ cup seasoned rice vinegar
• ¼ cup gochujang
• 2 tsp red pepper flakes (optional for heat)
Base & Toppings
• 8 cups cooked jasmine rice
• 2 cups shredded carrots
• 2 cups sliced mini cucumbers
Instructions
-
Mix the Sauce:
Whisk all sauce ingredients in a bowl until smooth. -
Cook the Beef:
Sauté onions & mushrooms 5–7 mins. Add beef, garlic, ginger—cook until browned. Drain fat if needed. -
Simmer in Sauce:
Add sauce, stir well. Simmer uncovered 7–10 mins. Stir in green onions (light parts). -
Assemble Bowls:
Divide rice into 10 containers. Top with beef, then carrots and cucumbers. Cool slightly before sealing.
Notes
• Add a fried egg for next-level flavor.
• Want crunch? Sprinkle sesame seeds before serving.
• Store in fridge up to 5 days. Reheat ~2 min in microwave.
- Prep Time: 20 mins
- Cook Time: 25 mins
Nutrition
- Calories: 460cal Per bowl
- Fat: 20g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g