+ ---
+ title: Korean beef bowls
+ lede: Savory-sweet ground beef in a glossy soy glaze over rice, done in about 20 minutes. Lean 96/4 beef keeps a bowl at 42 grams of protein; scallions and sesame carry what the missing fat would.
+ eyebrow: WEEKNIGHT / KOREAN
+ tags: [weeknight, beef, high-protein]
+ serves: "4"
+ total_time: "20m"
+ hero: photos/hero.jpg
+ satiety: 4
+ serving: "1 bowl (about 12 oz)"
+ macros: { calories: 490, protein: 42, carbs: 51, fat: 12 }
+ ---
+
+ ## Ingredients
+
+ ### Beef
+ - 1.5 lb | ground beef, 96/4
+ - 1 tsp | neutral oil
+ - 3 cloves | garlic, freshly grated
+ - 1 tbsp | toasted sesame oil
+
+ ### Sauce
+ - 1/3 cup | soy sauce
+ - 3 tbsp | brown sugar
+ - 0.5 tbsp | oyster sauce
+ - 1 tbsp | unseasoned rice vinegar
+ - 0.5 tsp | ground ginger
+ - 1 tsp | cornstarch
+
+ ### To serve
+ - 1 cup | jasmine or short-grain rice, dry
+ - 4 | scallions, sliced
+ - 1 tbsp | toasted sesame seeds
+
+ ## Method
+
+ ### Start the rice
+ Cook the rice according to package directions. Start it first so it lands when the beef does.
+
+ ### Mix the sauce
+ Whisk the soy sauce, brown sugar, oyster sauce, rice vinegar, ground ginger, and cornstarch until completely smooth — the cornstarch has to dissolve in the cold liquid or it will lump in the pan. Check that the vinegar bottle says unseasoned; the seasoned kind carries added sugar and salt and throws the balance off. Hold the sesame oil for the end.
+
+ ### Brown the beef
+ Heat the neutral oil in a large skillet over medium-high. Spread the beef into an even layer and leave it alone for 3–4 minutes to build a brown crust, then break it into small pieces and finish cooking — 96/4 goes from done to dry quickly, so pull it a touch early; it finishes in the sauce.
+
+ 
+
+ ### Bloom the garlic
+ Push the beef to one side of the pan and cook the grated garlic on the bare surface for 30 seconds, until fragrant. This takes the raw sharpness off — don't dump it straight into the liquid.
+
+ ### Simmer the sauce
+ Pour the sauce over the beef and stir to combine. Simmer 2–3 minutes, stirring occasionally, until it thickens, turns glossy, and coats the meat.
+
+ 
+
+ ### Finish and serve
+ Off the heat, drizzle in the sesame oil and stir — simmering would cook off the nutty aroma it's there for. Serve over rice, topped with the scallions and sesame seeds; with lean beef and a sweet sauce they're doing real work, not garnish.