iFoodReal · by Olena Osipov★ 5.0 (91)
Korean Ground Beef and Rice Bowls
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 41%
CARBS 21G40% OF CAL
4G FIBER14G SUGAR2G OTHER
FAT 5G23% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground beef stir-fried with vegetables in a soy-vinegar glaze, served over rice. A quick, savory weeknight dinner with Asian flavors and a mix of fresh vegetables.
mainkoreanbowlbeef🥘 pressure cooker🍳 skillet🔥 oven🍜 wokdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 pound ground beef (extra lean)
- 1 large onion (diced)
- 1-2 inch fresh ginger (minced)
- 2 large garlic cloves (minced)
- 1 tablespoon oil
- 1 large bell pepper (diced)
- 2 medium zucchini (diced)
- 1 small eggplant (diced)
- 1 tomato (diced (optional))
- 4-5 tablespoons soy sauce (I used Bragg's liquid aminos)
- 1 tablespoon rice vinegar
- 3 tablespoons maple syrup or honey
- Ground black pepper (to taste)
- Pinch red pepper flakes
- 4 green onion sprigs (finely chopped)
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 41%
CARBS 21G40% OF CAL
4G FIBER14G SUGAR2G OTHER
FAT 5G23% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 722mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 961mg
- Calcium
- 65mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.