Gochujang Glazed Beef & Vegetables
Servings: 5 servings
Calories: 572kcal
This Gochujang Glazed Beef & Vegetables features a blend of ground beef and an array of colorful vegetables, creating a satisfying and full-bodied meal prep option. The cabbage provides a low calorie, high volume addition to help you stay full.
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Ingredients
- 2 lbs (908 g) ground beef (90/10)
- 1 medium (150 g) green pepper
- 1 small (125 g) yellow onion
- 8 oz (227 g) cabbage a whole head or pre-shredded in a bag
- 2 medium (150 g) carrots
- 1 tbsp oil
- 3 stalks green onion optional
For the Sauce
For the Rice
- 3¾ cups (563 g) cooked rice
Instructions
For the Rice
- Cook the rice using your preferred method. Rinse it first until the water runs clear and get it started while you prepare the remaining components. You will need 3¾ cups (563g) of cooked rice for the final dish.
For the Sauce
- Mince up the garlic and ginger.
- In a bowl, mix the garlic, ginger, soy sauce, gochujang, honey, and water together. Stir to combine.
For the Beef and Vegetables
- In a large skillet over medium high heat, add in ½ tbsp of oil and add in your beef. Spread it around the surface of the skillet to get good browning. Season lightly with salt and pepper.
- While the beef is cooking, wash and cut all of your vegetables. The onion and pepper get cut into thin slices.
- If you buy a head of cabbage, remove the outer layers and cut it into thin shreds. If you buy the pre-shredded cabbage in the bags, you will save some time.
- Process the carrots into ribbons by using a vegetable peeler. Go down the length of the carrot until the whole thing is used. Cut across the ribbons when finished to break them into smaller pieces. You can also just cut the carrots into thin strips if you don't have a peeler.
- If your pan is big enough, you can cook the beef and vegetables in the same pan. When the beef is 90% of the way done, make room in the center and cook the vegetables. If it is not big enough, cook the beef until it has finished and remove from the pan, reserving any fat in the pan.
- Add another ½ tbsp to the skillet and add the onions and peppers first, season very lightly with salt. Allow these to cook and color up for a couple of minutes.
- When the onions and peppers have developed color, add in the cabbage and carrots and stir everything together. Allow the cabbage to cook down and soften.
- Add the beef back into the pan, stir everything together, and create a well in the center. Pour the sauce into the well and allow it to sit over the heat for a minute or so until the garlic and ginger become fragrant and the sauce starts to lightly bubble.
- Mix everything together, taste test, and adjust any flavors as needed.
Plating
- This recipe makes 5 servings. Divide your ingredients evenly into 5 containers. Each container gets ¾ cup of cooked rice. Top with chopped green onions if you wish for garnish.
Nutrition
Calories: 572kcal | Carbohydrates: 52g | Protein: 42g | Fat: 22g | Fiber: 3.6g
NUTRITIONAL INFO FOR THE Gochujang Glazed Beef & Vegetables
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
261.6g
Protein
209.3g
Fat
108.7g
Calories
2861.9 cals
This Post Has 16 Comments
Hi! I’m sure this must have been asked several times but I cannot find it: what’s the size of those containers?
I’m using 28 oz containers – everything fits fine.
4.2cup or 1 liter
https://www.walmart.com/ip/Mainstays-10-Piece-Meal-Prep-Food-Storage-Containers-Black/938593899
When I first made this I was thinking there was way too little sauce but the concentration of it made this super flavorful, the ginger really came through in it. Definitely a keeper.
Just made this and had a taste test. Very good with a little kick
YEAH!
Delicious only critique is I find it quite unintuitive being given the cooked rice weight rather than uncooked. I’m not American is it common there to buy rice precooked?
A good rule of thumb I use is 1 part raw rice makes 2 parts cooked rice by volume.
For this recipe, you’ll need about 200g by weight.
Gochujang is the GOAT and this is very good.
My wife and I have enjoyed many recipes from TMPM, and thought this one was really good as well! One question I have is: What do you use to calculate your Calories, Carbohydrates, Protein, Fats, etc. ? I’ve been using Cronometer to bring over your recipes and I’ve noticed that the sources it uses (USDA and NCCDB) always give your recipes more protein per servings than you list. Maybe you’re taking something into account during the cooking process that I’m missing? Not a huge deal, but I’m really interested in tracking my macros and nutrients I’m getting on a daily basis, and it seems like you may be underselling the amount of protein in your recipes! Either way, I look forward to continuing to use your recipes in the future.
This was an amazing recipe! I used ground turkey instead of beef, just as a preference, and it still turned out awesome. Will definitely be making it again!
This one was a hit just like all the other recipes!!
I’ve made this twice so far it’s so good & easy!
I’m a big fan of this recipe as it’s easy to buy for, prep, and eat throughout the week. The thing that’s maybe giving me concern is that following the recipe gives me a LOT of the stuff. I’ve found that following the recipe for 5 servings easily gives you enough for 6 servings. Recently I’ve been using the 4 serving version to give myself 5 for a workweek schedule. Are the numbers off or is this intended to be high-volume?
Easily one of our favorites! We have made this one several times over the last six months and most recently, we made it with lean ground chicken instead of beef and we loved it even more! We typically add 1/2 the amount of sauce to what it calls for just because we really like this one – great recipe!
One of my new favourites