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Published on June 01, 2016

Korean beef and broccoli bowl recipe

Makes 4 servings


  • 1 lb. extra lean (93/7) ground beef
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • 1 Tbsp. sesame oil
  • 4 cloves garlic, minced
  • 1 (1 inch) cube fresh ginger, minced
  • ¼ tsp. chili powder
  • 2 cups white or brown rice, cooked
  • 4 cups broccoli florets


In medium skillet, heat sesame oil. Add garlic and ginger, sauté 1-2 minutes. Add beef and brown and crumble until beef is no longer pink. Add sugar, soy sauce, chili powder. Bring mixture to boil. Remove from heat.

Meanwhile, cook four ½ cup servings rice according to package directions. Place broccoli florets in a microwave safe bowl with 1-2 Tbsp. water and steam broccoli until bright green.

To serve, place ½ cup cooked rice in bowl, top with beef mixture and broccoli. Serve with additional soy sauce if desired.

Nutrition analysis per serving: 330 calories, 9 g fat, 27 g protein, 37 g carbohydrate, 4 g fiber and 1250 mg sodium

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