15-Minute Korean-Inspired Ground Beef Bowls

Lean ground beef gets a sweet-spicy gochujang glaze while microwave rice and frozen broccoli make a warm, fresh bowl in 15 minutes.

15 min

4 servings

Ingredients

1 lb lean ground beef

2 microwaveable brown rice pouches (8.5 oz each)

12 oz frozen broccoli

1/4 cup low-sodium soy sauce

2 tbsp gochujang

2 garlic cloves

1 tsp grated fresh ginger

2 tsp honey

1 English cucumber

1 tsp toasted sesame oil

Large skillet · Small bowl · Microwave-safe bowl · Microwave · Knife and cutting board

Beat the delivery clock

Use a wide skillet and do not crowd the beef; fast browning keeps the sauce concentrated and the whole meal moving.

Flexible freshness

Bagged shredded carrots can replace the cucumber when you want the same quick, crisp contrast with no slicing.

01. Whisk soy sauce, gochujang, garlic, ginger, honey, and sesame oil until smooth so the sauce is ready the moment the beef browns.

02. Slice the cucumber thinly and hold it aside; adding it at the end keeps the bowl fresh without another cooked component.

03. Microwave the rice as directed and leave the pouches sealed to hold their heat while you work at the skillet.

04. Brown lean beef over medium-high heat for 5 minutes, breaking it into fine crumbles for maximum saucy surface area.

05. Stir in the prepared sauce and cook 2 minutes, until it coats the beef and is no longer pooling in the pan.

06. Microwave frozen broccoli with 2 tbsp water for 3 minutes, then drain it so it does not water down the bowls.

07. Divide warm rice, glazed beef, and broccoli among 4 bowls for balanced portions without extra cookware.

08. Finish with cool cucumber and serve immediately, letting its crunch contrast the hot, savory beef.