Easy Korean Beef Bowls

 

Easy Korean Beef Bowls

Yield: 6 servings

Prep Time: 30minutes mins

Cook Time: 15minutes mins

Total Time: 45minutes mins

Ingredients

Quick Slaw:

• 4 cups shredded cabbage (napa, green, purple or a combo) - see note
• 1 cup shredded or grated carrots
• 1 cup chopped cucumbers
• ¼ to ½ cup chopped fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt and pepper
• Sriracha, to taste

Sauce to End All Sauces:

• ½ cup sour cream
• ½ cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 teaspoon sriracha sauce
• 1 teaspoon garlic powder

Korean Beef:

• 1 ½ to 2 pounds lean ground beef
• ½ cup low-sodium soy sauce
• ¼ cup unseasoned rice vinegar
• 2 tablespoons light brown sugar
• 2 tablespoons toasted sesame oil
• 1 tablespoon fresh ginger or ginger paste
• 1 tablespoon minced fresh garlic (4 to 5 cloves) or 1 teaspoon garlic powder

For serving (optional but tasty):

• Hot, cooked rice
• Naan bread
• Avocado slices
• Fresh lime wedges
• Chopped cilantro

Instructions 

• For the slaw, in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro. In a small bowl whisk together the lime juice, soy sauce, olive oil, salt and pepper (start with a pinch of each and add more to taste, if needed), and sriracha. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve (it can be made 4-6 hours in advance).
• For the sauce, stir together all the ingredients and refrigerate until ready to serve (it can be made several days in advance).
• For the beef, in a 12-inch nonstick skillet set over medium heat, brown the ground beef, breaking the meat into small pieces, until no longer pink. Drain excess grease.
• To the skillet, add the soy sauce, vinegar, brown sugar, sesame oil, ginger and garlic or garlic powder. Stir to combine and bring the meat and sauce to a simmer over medium heat. Simmer for 3 to 4 minutes until heated through.
• For serving, to each bowl, add a scoop of rice (if using), add a portion of beef and slaw. Drizzle with sauce. Serve with lime wedges, avocados, and naan bread, if desired.

Notes

Slaw: this makes quite a bit of slaw as we like to load up our bowls with a lot of slaw. If you think you might want less, you can halve the slaw ingredients.

To speed up prep time, you can use part of a 14-ounce bag of pre-shredded coleslaw mix (without the dressing) for the cabbage and carrots called for in the recipe. 

Sticky BBQ Meatballs

 

Sticky BBQ Meatballs

Author: Nicole

Servings: 5

Calories: 363kcal

These Sticky BBQ Meatballs are the kind of dinner that makes simple ingredients feel exciting again. Juicy homemade beef meatballs are coated in a rich, sticky barbecue glaze that tastes like comfort food at its absolute best. They’re quick enough for busy weeknights, freezer-friendly and incredibly versatile – serve them with rice, fries, mashed potato, salad or stuffed into rolls for an easy fakeaway-style dinner the whole family will love.

Prep Time15minutes mins

Cook Time20minutes mins

Total Time35minutes mins

Ingredients

Meatballs

• 500 g (1 lb) ground (minced) beef (see note 1)
• 30 g panko breadcrumbs see note 5 for gluten-free option
• 1 egg
• ½ small brown onion, finely grated
• 2 tsp minced garlic
• 1 tsp onion powder
• 1 tsp sweet paprika
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 1 tbsp olive oil

Sticky BBQ Glaze

• 125 g ketchup
• 55 g (¼ cup, tightly packed) brown sugar
• 1 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp minced garlic
• 1 tsp sweet paprika
• 1 tbsp apple cider vinegar (or white vinegar)
• 60 ml (¼ cup) water

To Serve

• Steamed jasmine rice
• Spring onions (scallions), finely sliced

Instructions

• Make the meatballs – In a large bowl, combine the beef mince, breadcrumbs, egg, grated onion, garlic, onion powder, paprika, salt and pepper. Mix gently until just combined. Divide the mixture into quarters, then divide each quarter into four again. Roll into meatballs (see note 4). You will get 16 meatballs in total.
• Cook the meatballs – Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned all over and mostly cooked through. Transfer to a plate (see note 2 for oven and air fryer cooking methods).
• Make the sticky BBQ glaze – In the same pan (no need to wash it), add the ketchup, brown sugar, honey, soy sauce, Worcestershire sauce, garlic, paprika, vinegar and water. Stir well to combine and bring to a gentle simmer over medium heat. Cook for 4–6 minutes, or until the sauce thickens slightly and becomes rich and glossy, stirring occasionally (see note 6). The bubbles will become slower and larger once ready.
• Finish the meatballs – Return the meatballs (and any resting juices) to the pan. Toss gently to coat in the glaze and simmer for 2–3 minutes, until the meatballs are cooked through and beautifully sticky.
• Serve – Serve over steamed jasmine rice with extra sauce spooned over the top and finish with sliced spring onion (see note 3 if the sauce has thickened).

Notes

Note 1 – Minced (ground) beef I like using regular beef mince for this recipe as the extra fat helps keep the meatballs juicy and tender. You can also use a combination of beef and pork mince for an even softer, juicier result. Chicken mince can also be used for a lighter option, though the meatballs will be slightly leaner and less juicy. If using chicken mince, I recommend adding an extra tablespoon of breadcrumbs or a drizzle of olive oil to help keep the meatballs tender.

Note 2 – Oven and air fryer cooking methods To cook the meatballs in the oven, place them on a lined baking tray and bake at 220°C (425°F) (200°C/400°F fan-forced) for 15–18 minutes, or until browned and cooked through. To cook the meatballs in the air fryer, spray lightly with olive oil and cook at 200°C (400°F) for 10–12 minutes, shaking the basket halfway through cooking. Once cooked, transfer the meatballs to the sticky BBQ glaze and continue with the recipe as written.

Note 3 – Sauce consistencyThe BBQ glaze will continue to thicken slightly as it cools. If the sauce thickens too much, add a splash of water to loosen it before serving.

Note 4 – Meatball size and binding For the best results, roll the meatballs to roughly the size of a golf ball (about 3 cm/1¼ inches). If you make them too large, they can fall apart during cooking. Don't overwork the mixture – mix just until everything is combined. If the mixture feels too wet, add an extra tablespoon of breadcrumbs. Let the meatballs brown properly on one side before turning – this helps them hold their shape.

Note 5 – Gluten-free option Gluten-free breadcrumbs (such as panko-style GF breadcrumbs) work beautifully in this recipe. Use the same amount as regular breadcrumbs.

Note 6 – Adjusting sweetness The BBQ glaze is rich and sweet by design, but if you prefer it less sweet, reduce the brown sugar by 1–2 tablespoons. You can always taste the glaze before adding the meatballs and adjust to your preference.

Make Ahead

Raw meatballs

The meatballs can be prepared and rolled up to 24 hours ahead, or frozen for up to 3 months. Store in an airtight container within baking (parchment) paper between the layers to stop them sticking. For frozen meatballs, thaw overnight in the fridge before cooking as per the recipe.

Finished dish

The meatballs and sticky BBQ glaze can also be fully cooked ahead of time. Store in the fridge in an airtight container for up to 3 days. For freezing and reheating instructions, see leftovers below.

Easy meal prep

For easy meal prep lunches or busy weeknight dinners, portion the cooked meatballs, sauce and rice into individual containers. Let everything cool completely before refrigerating for up to 3 days, or freezing for up to 3 months. Thaw completely overnight in the fridge for best results. To reheat, microwave, loosely covered, for 2–3 minutes, fluffing the rice and turning the meatballs halfway through, until hot.

Leftovers

Store the leftover meatballs and BBQ sauce in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. To freeze, allow the meatballs and sauce to cool completely before transferring to freezer-safe containers. For best results, thaw overnight in the fridge before reheating.

To reheat on the stovetop, place the meatballs and sauce in a frying pan over low heat with a splash of water to loosen the glaze if needed. Heat gently until warmed through.

To reheat in the microwave, heat in 30-second bursts, stirring between each burst, until hot.

If freezing leftovers with rice, see the easy meal prep instructions above.

Recipe source:

Thank you to Kim Coverdale for your help developing this recipe.

Meatball Parmigiana Bake

 CHICKEN [or beef] MEATBALLS

• 500 g (1 lb 2 oz) minced (ground) chicken
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• 2 tbsp finely chopped parsley leaves (or use 1 tsp dried parsley)
• 1 tsp freshly minced garlic
• 1 cup (60 g) panko breadcrumbs
• 2 tbsp milk
• ½ cup (50 g) freshly grated parmesan
• 1 egg

SAUCE

• 1 tbsp olive oil
• 1 onion, diced
• 1 tbsp freshly minced garlic
• 3 tbsp tomato paste (concentrated puree)
• 1 tbsp red wine vinegar
• 800 g (1 lb 12 oz) canned diced tomatoes
• 2 tsp sugar
• 1 tsp sea salt flakes
•   ½ tsp cracked black pepper
• 2 tbsp chopped fresh oregano leaves (or 2 tsp dried oregano)

THE BAKE

• ½ cup (60 g) shredded cheddar
• 1 cup (150 g) shredded mozzarella
• 1 cup (60 g) panko breadcrumbs
• Olive oil spray

TO SERVE

• Toasted crusty bread
• Fresh green leafy salad

INSTRUCTIONS

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Make chicken meatballs – Place all the meatball ingredients into a large bowl and use your hands to combine into a uniform mixture.
3. Assemble meatballs – Roll portions of the meatball mixture into even balls, just larger than a golf ball. Wet your hands with water as needed to keep the mixture from sticking.
4. Cook sauce – Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes, until softened.
5. Add the tomato paste and cook, stirring, for 1–2 minutes, until it has deepened in colour (see note 1).
6. Add the vinegar and cook, stirring, for 1 minute, until evaporated.
7. Stir through the diced tomatoes, sugar, salt, black pepper and oregano. Simmer for 2–3 minutes.
8. Add the meatballs – Drop the meatballs into the sauce in a single layer. Spoon some sauce over the meatballs (they do not need to be completely covered or submerged).
9. Remove from the heat and sprinkle the cheddar and mozzarella over the meatballs, followed by the panko breadcrumbs. Spray generously with olive oil spray.
10. Bake – Bake for 25 minutes. For an extra crispy top, you can grill (broil) the bake on high under the oven grill (broiler) for 3–5 minutes until the cheese is melted and the breadcrumbs are golden brown (although the results pictured are without grilling).
11. Serve – Serve the chicken meatballs family-style in the centre of the table for everyone to help themselves, with toasted crusty bread and a green leafy salad.

Crispy Beef and Bean Wraps

 

CRISPY BEEF AND BEAN WRAPS

yield: 8 WRAPS

 

prep time: 20MINUTES MINS

cook time: 10MINUTES MINS

total time: 30MINUTES MINS

INGREDIENTS

Filling:

• 1 pound lean ground beef
• ½ cup diced onion
• 16-ounce can refried beans
• 4-ounce can green chiles, drained
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon salt

Wraps:

• 2 to 3 cups Mexican-style shredded cheese
• 8 to 10 8- or 10-inch tortillas
• Cooking spray or olive oil, for brushing

INSTRUCTIONS 

• In a skillet set over medium heat, cook the ground beef and onion until the meat is no longer pink, 3 to 4 minutes. Drain excess grease.
• In a medium bowl, stir together the refried beans, green chiles, garlic powder, chili powder, cumin, paprika and salt. Add the ground beef and onions and stir to combine evenly.
• For each wrap, sprinkle about 1/4 cup cheese over the tortilla then spread about 1/2 cup filling down the center in a wide strip.
• Fold one side of the tortilla over the filling, followed by the other side (so that the tortilla is folded into thirds). Press lightly to flatten. It should be thick and flat, not rounded like a burrito.
• Heat a large non-stick griddle or skillet over medium heat until hot. I use an electric griddle set to about 350 degrees F.
• Spray the seam side of the wraps with nonstick cooking spray (or brush with a bit of olive oil). Place the wraps, seam side down, on the griddle or pan and cook until golden brown and crisp, about 2-4 minutes.
• While they cook, spray the top with nonstick cooking spray (or brush with olive oil) and carefully flip with a wide spatula and press down lightly to flatten just a bit. It's normal for a little filling to fall out when flipping – just tuck it back into the ends of the wrap with the spatula.
• Cook for another 2-4 minutes until golden and the filling is hot and cheesy melted.
• Serve warm with sour cream, salsa, or other toppings of your choice!