Do you ever make dinner solely based on leftover-lunch potential? That is literally about 97% of what I consider when I plan our meals for the week. Will it be good reheated? If I double it, how many extra lunches will it make? Can I eat it at my desk without making a mess? What is the likelihood that the kids will also want this for lunch and how many rounds of Rock Paper Scissors am I going to have to win to rightfully stake claim on the last Tupperware container of goodness?
I have ALWAYS struggled with lunch ideas for some reason. I get burnt out so quickly on sandwiches and salads. And now, post-Celiac diagnosis, lunches are even more tricky because a lot of those quick pick-me-ups you can grab at the grocery store or have delivered to the office are not even an option anymore. I rely heavily on my leftovers to get me through the day, and when dinner the night before was seriously legit I even get excited about said leftovers.
So, really, what we have here is, “I want that for dinner mostly because I want that for lunch,” sort of deal. Anyone else relate?
These Easy Korean Beef & Rice Bowls pull out all the stops and come together in less than 30 minutes, which is pretty much a necessity during the week. Between homework, dance class, basketball, yoga, showers, and reading (and the ungodly amount of time we spend convincing the kids they need to do all the things), we just don’t have time to spend hours preparing dinner. I feel pretty confident that most families will agree on that statement.
Onions, carrots, & green bell peppers are diced nice and small and sauteed in fragrant sesame oil until slightly tender. Add some ground beef, some garlic and ginger, and a sweet & savory sauce to the same skillet and let the stove do the rest of the work. All you have to do is stir occasionally while the InstaPot is hard at work preparing the rice.
Side Note: Who has an InstaPot? Are they not the best kitchen contraption EVER? Perfect, restaurant-quality rice, every single time. Seriously still amazes me after 6 months. It’s the simple things in life, right?
Even though this is obviously a shortcut version of what a typical Korean Beef dish would entail, cutting time does not mean cutting flavor in this case. Your taste buds will thank you, and so will your family. And…you better be prepared to bring your A-game to the Rock Paper Scissor battle that you can count on being challenged to when your kid discovers that there is only one coveted Tupperware container left in the fridge with this deliciousness inside.
As always, gluten-free, dairy-free, and no refined sugars…
Easy Korean Beef & Rice Bowls
Easy Korean Beef & Rice Bowls
For the beef:
- 1/2 sweet onion, diced
- 1 green pepper, diced
- 2 carrots, peeled and diced
- 3 cloves of garlic, minced
- 1/2 tsp ground ginger
- 1 1/2 lbs ground beef
- Sesame oil, for sauteeing
For the sauce:
- 1/2 C GF soy sauce
- 1/2 C honey
- 2 tsp sesame oil
- 1 tsp ground ginger
- 1 tsp ground garlic
- 1/2-1 tsp crushed red pepper flakes, depending on how spicy you like
- Chopped green onions
- Sesame seeds
- Cooked Jasmine Rice
- Add sesame oil to a large skillet over medium heat. Add onions, green peppers, and carrots and saute until until slightly softened, 3-5 minutes. Add garlic and saute a minute more.
- Add ground beef and ground ginger. Cook until meat is browned, then drain excess fat and return to skillet.
- In a small bowl, combine all ingredients for the sauce and whisk until well-combined. Pour sauce over the cooked meat in the skillet, mixing well to evenly coat. Cook for an additional 5 minutes to really let the flavors marry together.
- To serve, scoop Korean Beef over a bed of hot Jasmine rice. Top with green onions and sesame seeds and enjoy!
What’s one of your favorite dinner-for-lunch recipes? Find me on Facebook -@ifitbakesyouhappy – or follow me on Instagram- @if_it_bakes_you_happy -and let me know!