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Lower-Sugar Korean Beef & Veggie Rice Bowls
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Jennifer Rice
By Jennifer Rice

Lower-Sugar Korean Beef & Veggie Rice Bowls

1 step
Prep:10minCook:20min
Quick weeknight Korean-inspired bowls with extra vegetables and reduced sugar.
Updated at: Sun, 19 Jul 2026 20:00:52 GMT

Nutrition balance score

Good
Glycemic Index
55
Moderate
Glycemic Load
51
High

Nutrition per serving

Calories622.6 kcal (31%)
Total Fat12.4 g (18%)
Carbs92.9 g (36%)
Sugars17.2 g (19%)
Protein33.4 g (67%)
Sodium1087.1 mg (54%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

½ lb lean ground beef 3 garlic cloves, minced 2 Tbsp brown sugar ¼ cup reduced-sodium soy sauce ¼ tsp ground ginger ¼ tsp crushed red pepper flakes ¼ tsp black pepper 1–1½ cups shredded or thinly sliced carrots 1–1½ cups broccoli florets 1–1½ cups cooked
0.5 lblean ground beef
½ lb lean ground beef 3 garlic cloves, minced 2 Tbsp brown sugar ¼ cup reduced-sodium soy sauce ¼ tsp ground ginger ¼ tsp crushed red pepper flakes ¼ tsp black pepper 1–1½ cups shredded or thinly sliced carrots 1–1½ cups broccoli florets 1–1½ cups cooked
3garlic cloves
½ lb lean ground beef 3 garlic cloves, minced 2 Tbsp brown sugar ¼ cup reduced-sodium soy sauce ¼ tsp ground ginger ¼ tsp crushed red pepper flakes ¼ tsp black pepper 1–1½ cups shredded or thinly sliced carrots 1–1½ cups broccoli florets 1–1½ cups cooked
2 Tbspbrown sugar
½ lb lean ground beef 3 garlic cloves, minced 2 Tbsp brown sugar ¼ cup reduced-sodium soy sauce ¼ tsp ground ginger ¼ tsp crushed red pepper flakes ¼ tsp black pepper 1–1½ cups shredded or thinly sliced carrots 1–1½ cups broccoli florets 1–1½ cups cooked
¼ cupreduced-sodium soy sauce
½ lb lean ground beef 3 garlic cloves, minced 2 Tbsp brown sugar ¼ cup reduced-sodium soy sauce ¼ tsp ground ginger ¼ tsp crushed red pepper flakes ¼ tsp black pepper 1–1½ cups shredded or thinly sliced carrots 1–1½ cups broccoli florets 1–1½ cups cooked
¼ tspground ginger
½ lb lean ground beef 3 garlic cloves, minced 2 Tbsp brown sugar ¼ cup reduced-sodium soy sauce ¼ tsp ground ginger ¼ tsp crushed red pepper flakes ¼ tsp black pepper 1–1½ cups shredded or thinly sliced carrots 1–1½ cups broccoli florets 1–1½ cups cooked
¼ tspcrushed red pepper flakes
½ lb lean ground beef 3 garlic cloves, minced 2 Tbsp brown sugar ¼ cup reduced-sodium soy sauce ¼ tsp ground ginger ¼ tsp crushed red pepper flakes ¼ tsp black pepper 1–1½ cups shredded or thinly sliced carrots 1–1½ cups broccoli florets 1–1½ cups cooked
¼ tspblack pepper
½ lb lean ground beef 3 garlic cloves, minced 2 Tbsp brown sugar ¼ cup reduced-sodium soy sauce ¼ tsp ground ginger ¼ tsp crushed red pepper flakes ¼ tsp black pepper 1–1½ cups shredded or thinly sliced carrots 1–1½ cups broccoli florets 1–1½ cups cooked
1 ½ cupscarrots
½ lb lean ground beef 3 garlic cloves, minced 2 Tbsp brown sugar ¼ cup reduced-sodium soy sauce ¼ tsp ground ginger ¼ tsp crushed red pepper flakes ¼ tsp black pepper 1–1½ cups shredded or thinly sliced carrots 1–1½ cups broccoli florets 1–1½ cups cooked
1 ½ cupsbroccoli florets
cooked
¾ cup to 1 cup uncooked rice total (white or brown).
¾ cuprice
uncooked, total, white or brown

Instructions

Step 1
Cook the rice. In a large skillet over medium heat, cook the ground beef with the minced garlic until browned (5–7 minutes). Drain excess fat if needed. Mix the sauce: 2 Tbsp brown sugar, ¼ cup soy sauce, ginger, red pepper flakes, and black pepper. Add the sauce to the skillet with the beef. Stir in the carrots and broccoli. Simmer 6–8 minutes until vegetables are tender-crisp and sauce thickens. Serve over rice and top generously with sliced green onions.

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