I don’t suggest flailing knives around like your local hibachi chef… but that doesn’t mean you can’t enjoy the distinct hibachi flavors from the comfort of your own home. This Hibachi Beef Bowl is packed with immune-boosting ingredients such as ground beef and gochujang. Lean ground beef is high in zinc, which keeps the immune system strong and helps heal wounds. And gochujang is high in capsaicin, which has anti-inflammatory properties. This Hibachi Beef Bowl is ready in 35 minutes!
Hibachi Beef Bowl
Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes
For the sauce 1/3 cup coconut aminos 1/3 cup rice vinegar 1/3 cup water plus 1 tablespoon, divided 1 tablespoon honey 2 tablespoons gochuchang (store-bought or homemade) 2 cloves garlic, minced 1 teaspoon fresh ginger, minced 1 tablespoon arrowroot powder For the bowl 1-pound ground beef, 93% lean 1 red bell pepper, thinly sliced 2 cups shredded red cabbage 2 cups brown or cauliflower rice, cooked Sesame seeds, for garnish Green onions, sliced, for garnish
In a medium saucepan, combine the coconut aminos, vinegar, water, honey, gochuchang, garlic and ginger and bring to a simmer. Stir and dissolve the arrowroot with 1 tablespoon of cold water, then add to the simmering liquid immediately. Once the sauce has fully thickened, about a minute, do not continue to stir and remove from heat.
In a large skillet, brown the beef until completely cooked through and no pink is visible, 5-7 minutes. Add the red pepper and cabbage and cook until just beginning to soften, 2-3 minutes. Pour the sauce over the meat mixture and stir to combine.
Divide the rice and beef mixture among 4 bowls. Garnish with sesame seeds and green onions.
If you don’t have access to the spices, you can substitute a high-quality, preferably organic pre-made stir-fry or hibachi sauce (found in the Asian aisle at the store).
Calories: 311 Fat: 8g Carb: 31g Fiber: 3g Protein: 27g