Recipes
Lunch

Korean-style beef rice bowl

Soy-garlic ground beef with rice, wilted spinach, cucumber, carrot and a fried egg, inspired by bibimbap.

Korean-style beef rice bowl

Budget High protein

Prep
10 min
Cooking
15 min

Per serving

1,254 kcal

Protein
76 g
Carbs
134 g
Fat
45 g
Fibre
9 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

1 serving

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Basmati or white rice, dry, rinsed 120 g ≈ ¾ cup
  • Lean ground beef (90%) 220 g
  • Garlic, minced 4 cloves 10 g
  • Fresh ginger, grated 1 ½ tbsp
  • Low-sodium soy sauce 2 ½ tbsp 40 g
  • Honey 2 tsp 15 g
  • Baby spinach 120 g ≈ 4 cups
  • Sesame oil 2 tsp
  • Eggs 2 large 100 g
  • Cucumber, cut into matchsticks 100 g ≈ 1 cup
  • Carrots, grated 80 g ≈ ¾ cup
  • Green onions, sliced 20 g ≈ ¼ cup
  • Sesame seeds 2 tsp

Steps

  1. Bring the rice and 120 ml (½ cup) water to a boil, then cover and simmer over low heat for 12–15 minutes, until the water is absorbed.
  2. Meanwhile, cook the beef in a non-stick skillet over medium-high heat for 5–6 minutes, breaking it up, until browned and no longer pink (71°C / 160°F).
  3. Add the garlic, ginger, soy sauce and honey and cook 1 minute more, until the sauce coats the beef. Transfer to a plate.
  4. Add the spinach to the skillet and stir for 1 minute, until just wilted.
  5. Heat the sesame oil in the skillet and fry the egg for 2–3 minutes, until the white is set.
  6. Top the rice with the beef, spinach, cucumber, carrot and egg, then sprinkle with green onion and sesame seeds.

Tip: For a packed lunch, swap the fried egg for a hard-boiled egg cut in half.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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