Olive Lane Culinary - Archives

These Korean Beef Bowls are the perfect weeknight meal; ready in under 30 minutes, loaded with flavor, and affordable.

Many Asian dishes are loaded with sodium. The average service size of soy sauce/gluten-free tamari is 1 tablespoon and can range anywhere from 700-980mg. According to The American Heart Association, it is ideal that most adults consume ~1,500 mg – 2,300 mg sodium per day. While soy sauce/tamari is often thought of as being very salty, it actually has less sodium than salt. For example, 1 teaspoon of your average table salt contains 2,300 mg sodium…aka the higher end of recommended sodium intake per The American Heart Association. Much of the sodium we consume is found in packaged or processed foods or foods from restaurants and not necessarily from the salt shaker.

There are so many alternatives to seasoning your food other than salt; including fresh or dried herbs, spices, citrus zest and juice, and even essential oils (a little goes a long way and adds incredible amount of flavor to your dishes; however, these must be 100% pure, therapeutic grade and not all essential oils are safe for ingestion – if you would like further information please send me an email).

We live for Asian food. Each week Bryan and I sit down and plan out our dinners for the upcoming week. I always make sure to have enough so we can both have lunches the next day. Last week when testing this recipe out again, ALL of our meals were Asian inspired! When I was diagnosed with celiac disease in 2008 I discovered San-J Gluten-Free Tamari and Asian Cooking Sauces. I purchased the reduced sodium. A few years ago they released a 50% less sodium Tamari…yes 50% less!! We buy this exclusively now, it still has incredible flavor and is only 490 mg sodium per 1 tablespoon. A little goes a long way. We also like our food spicy – so please adjust the red pepper flakes and sriracha to your taste preferences!

Korean Beef Bowls (GF, DF)

  • 1/4 Cup Tamari (50% Less)
  • 2 Tablespoons water
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon sesame oil
  • 3 Cups Cooked Rice (Brown or White)
  • Cooking Spray
  • 1 lb ground beef (90-95% lean)
  • 1 Tablespoon grated ginger
  • 1 teaspoon grated garlic*
  • 2 Tablespoons Sriracha (divided)
  • 1 Large English Cucumber, sliced thin
  • 2 Large Carrots, julienned
  • 2 Tablespoons Green Onions, sliced thin (Optional)
  • Sesame Seeds (optional)

Method of Preparation:

  1. In a small bowl combine the first five ingredients, mix well to combine. Set aside
  2. Heat a large sautee pan over medium-high heat, spray with cooking oil and add ground bee
  3. Cook and break up with a wooden spoon until cooked throughout; 5-7 minutes
  4. Add in ginger, garlic, and 1 Tablespoon of sriracha, stir well cook for 1 minute
  5. Add sauce mixture to beef, cook for 5-7 minutes
  6. To serve; evenly distribute rice into four bowls (~3/4 cup), top with ground beef mixture, sliced cucumbers, julienned carrots, green onions, sesame seeds, and remaining sriracha

*We both react poorly to certain foods, one of them is garlic so we increase the ginger in the recipes and omit the garlic; however just because it doesn’t work for us does not mean it won’t work for you!

Chefs Note: As there are only two of us and as I mentioned above I try to make enough for us to have lunches, we make our dinners and then distribute the rest into containers for lunch – I place the cucumbers and carrots into small snack sized bags. At work we reheat the rice and beef and then top with the chilled cucumbers and carrots for a little extra crunch.