Korean Beef Bowl with Quinoa

I came across Real Simple Good's recipe for Korean Beef and modified it to my liking. For students especially, it is a budget-friendly, nutritious, and an easy-to-prepare meal. The beef and quinoa provide high amounts of protein, which is especially beneficial for young adults who lead busy or active schedules. For student athletes, the protein provides sustained energy and helps the muscle recovery process.

On a macro level, meals like this promote healthier eating habits by incorporating whole foods rather than processed options. When young adults develop these habits early, they are more likely to maintain a balanced diet long-term, reducing health issues and reliance on fast food.

Ingredients used

Ingredients (Yields 4):

• 1-1.5 pounds ground beef

• 1 tablespoon toasted sesame oil

• 1 teaspoon onion powder

• 1 teaspoon red pepper flakes

• 1 teaspoon garlic powder

• 2 inches fresh ginger, grated

• 1 shallot, diced

• 1/2 cup coconut aminos,

• 2 tbsp fish sauce

• 1 1/2 cups of quinoa

• 1 carrot, grated or thinly sliced

• 1 cucumber, thinly sliced

Recipe:

1. Start by preparing the quinoa (refer to the Teriyaki Chicken recipe for further instructions).

2. Make sure to dice shallot and grate ginger to have ready.

   
   

   

   Diced shallot and grated ginger prepared

   
   

3. Heat a large skillet pan over medium-high heat and add sesame oil. Once hot, add in ground beef. Break the beef up into small bits.

4. Add the shallot, ginger, red pepper, garlic powder, and onion powder and mix with the beef. Continue cooking, stirring occasionally, until the meat is browned and developing some crispy bits, about 8 minutes.

Ground beef cooking

1. Add the coconut aminos and fish sauce and cook for another 3-4 minutes.

2. Slice carrots and cucumbers (I recommend using a mandolin or thinly slicing them with a sharp knife)

3. Assemble bowls with ground beef, quinoa, cucumbers, and carrots.