Smart Korean-Inspired Beef Bowls
with Sesame-Roasted Veggie Jumble and Gochujang Mayo
This low-carb, low-cal beef bowl hits all the notes of a classic Korean rice bowl — with a lighter twist! Feel free to fry an egg and pop it on top for extra protein (we highly recommend it!).
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 tbsp
Gochujang
(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Sesame Oil
(Contains Sesame)
1 unit(s)
Russet Potato
2 unit(s)
Green Onion
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Zucchini
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
½ tsp
Oil*
¼ tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and half the sesame oil to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Add peppers, zucchini and remaining sesame oil to another unlined baking sheet. Season with pepper and remaining garlic salt, then toss to combine.
- Roast in the top of the oven, stirring halfway through, until tender-crisp, 18-20 min.
- Meanwhile, add mayo and gochujang to a small bowl, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tsp (1 tsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard all but 1/2 tbsp (1 tbsp) fat from the pan.
- Add Moo Shu Spice Blend, soy sauce and green onion whites to the pan, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired!)
- Season with pepper.
- Transfer potatoes to the baking sheet with veggies, then toss to combine.
- Divide veggies between bowls. Top with beef.
- Dollop gochujang mayo over top.
- Sprinkle with remaining green onions.
If you've opted to get beef, cook it in the same way the recipe instructs you to cook the pork.