Beef Bulgogi Bowls
If you love bulgogi then you will love this! This has a sweet and spicy taste. Usually bulgogi has sesame oil in it which feel free to add but I prefer it without. Trust me, this is YUM!!
Equipment
- 1 Fry Pan
- 1 Sauce Pan
- 1 Small Mixing Bowl
- 1 Rice/Pressure Cooker
- 4 Lunch Meal Containers
Ingredients
- 1-1/2 lbs 96/4% Ground Beef
- 1 small Yellow Onion - diced
- 1-1/2 cups White Mushrooms - chopped
- 1/3 cup Green Onions - diced
- 3 tsp Minced Garlic
- 1 tbsp Squeeze Minced Ginger
- 4 cups Jasmine Rice
- 1 cup Shredded Carrots
- 1 cup Mini Cucumbers - sliced
Bulgogi Sauce
- 1/2 cup Reduced Sodium Soy Sauce
- 1/2 cup Swerve Brown Sugar
- 2 tbsp Seasoned Rice Wine Vinegar
- 2 tbsp Gochujang
- 1 tsp Crushed Red Pepper Flakes
Instructions
- Start cooking your rice in your cooker
- Add garlic, ginger, chopped mushrooms and diced onions to your fry pan, cook for 3 minutes then put into a bowl to set aside.
- Fry up your ground beef in the fry pan and cook until almost all the pink is gone.
- Add in your mushroom mixture to the ground beef, stir and let simmer.
- Put your sliced mini cucumbers in a small bowl and mix with a little rice wine vinegar and red pepper flakes, set aside.
- Whisk your sauce ingredients into a sauce pan, bring to a quick boil then let simmer.
- Add your sauce to the fry pan and mix it all up in your beef and veggies.
- When your rice is cooked, add to the middle of your lunch prep containers.
- Spoon out your beef and add next to your rice.
- Add your carrots and cucumbers to the containers.
- Top your beef with more green onions and sesame seeds.
Notes
Total of 14 Weight Watchers points for each!
Beef = 8 ww points
Rice = 6 ww points
Rice = 6 ww points
Nutrition
Calories: 312kcalCarbohydrates: 72gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 35mgSodium: 1223mgPotassium: 653mgFiber: 3gSugar: 4gVitamin A: 5621IUVitamin C: 8mgCalcium: 61mgIron: 3mg
Tried this recipe?Let us know how it was!