At a glance

Ginger-garlic beef, brown rice, colorful vegetables, sesame, and fully cooked eggs build a satisfying Korean-inspired bowl.

• Yield: 4 servings
• Prep time: 25 minutes
• Cook time: 30 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 560 kcal
• Protein: 37 g
• Carbohydrates: 50 g
• Fat: 25 g
• Sodium: 373 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 1 lb 93% lean ground beef (480 g)
• 1 cup dry brown rice (180 g)
• 1 3/4 cups water (430 g)
• 7 packed cups baby spinach (200 g)
• 1 2/3 cups shredded carrots (200 g)
• 3 cups sliced mushrooms (250 g)
• 3/4 cup sliced scallions or onion (120 g)
• 4 large eggs (200 g)
• 2 tbsp sesame seeds (20 g)
• 4 garlic cloves, minced (16 g)
• 2 tbsp grated fresh ginger (20 g)
• 1/4 tsp fine salt (1.5 g)

Directions

1. Combine the brown rice, water, and one-third of the salt in a saucepan. Bring to a boil, cover, reduce the heat, and cook according to the rice package; rest covered for 5 minutes.

2. Heat a wide nonstick skillet over medium-high heat. Cook the mushrooms and carrots for 5 minutes, add the spinach until wilted, then transfer the vegetables to a bowl.

3. Return the skillet to medium-high heat and add the beef, garlic, ginger, scallions, and another third of the salt. Cook while crumbling until the beef reaches 160°F (71°C). In a covered nonstick skillet, cook the eggs until both white and yolk reach 160°F (71°C).

4. Divide the rice among four bowls, arrange the vegetables and beef on top, add one cooked egg to each, and finish with sesame seeds and the remaining salt.

Sources

1. USDA FoodData Central — April 2026 data release