Honey-Garlic Korean-Style Beef Bowls
Some weeknights you want takeout flavor without the takeout. These beef bowls take about 25 minutes. The sauce is soy, fresh ginger, plenty of garlic, and Freedom Meadow Acres raw honey, and it cooks down into a sticky sweet-savory glaze over crispy browned beef. It's mild enough for the whole family, and roasted broccoli makes it a full meal.
Servings: 2–3 | Time: about 25 minutes
Ingredients
- 1 lb ground beef
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp Freedom Meadow Acres raw honey
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 tsp apple cider or rice vinegar
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 2 Tbsp water
- 1 large head broccoli, cut into florets
- 1 tsp avocado oil or butter
- ¾ cup dry rice, cooked
- Optional: sesame seeds, green onion, a fried egg
Directions
- Start the rice. Whisk the soy sauce, honey, vinegar, smoked paprika, pepper, and water.
- Toss the broccoli with the oil and a pinch of salt, then roast at 425°F for 18–20 minutes.
- Brown the beef in a hot skillet. Let it sit 2–3 minutes without stirring so it crisps, then finish browning and drain.
- Push the beef to one side and cook the garlic and ginger for 30 seconds.
- Add the honey sauce and simmer 2–3 minutes until sticky and glossy.
- Serve over rice with the broccoli and drizzle the extra sauce on top.
Farm tip: Add the honey only after the beef is browned. Raw honey caramelizes fast, so in the last few minutes it turns into a glaze instead of burning.