Beef Bulgogi Rice Bowl

4-5 Servings
30 min

Lately, I’ve been all about the quick and cost effective meals. Food costs have been on the rise and I honestly don’t see any sign of inflation slowing down. It can be difficult when you’ve got a family and many mouths to feed.

Ground beef is always cost effective and I believe that you can stretch it and feed a lot with a small amount. My beef bulgogi stir fry is super easy, quick and very cost effective. My family loves it and it’s perfect paired with rice and topped with a fried sunny side egg. Thankfully, there is no egg shortage in Canada and I don’t need to worry about the cost of eggs rising. Eggs still remains a very affordable protein over here and I hope it stays that way!

Recipe details
  • 4-5  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1.5 lbs ground beef
  • 3 king oyster mushrooms or any kind of mushroom, sliced
  • 1/2 onion, diced
  • 3 garlic cloves, finely minced
  • 3 green onions, finely chopped
  • 2 tbsps vegetable oil
  • 3 tbsps soy sauce
  • 1 tbsp sugar
  • 1.5 tbsp oyster sauce
  • 1/2 tbsp sesame oil
  • black pepper
  • kosher salt

Heat a large skillet over medium high heat, add in the vegetable oil and the ground beef. Stir fry the ground beef while breaking it up.
Once the ground beef has browned, add in the diced onion and minced garlic. Stir fry for a few minutes to soften the onion.
Add in the sliced mushrooms. Stir fry for a few minutes until the mushrooms soften.
Add in the soy sauce, sugar, oyster sauce and salt and pepper to taste. Continue to stir fry to ensure everything is well coated in the sauce. Taste the beef and adjust the seasoning as necessary.
Add in the green onions and sesame oil. Stir fry for a minute.
Serve over rice with stir fried vegetables and top with a fried sunny side egg for a complete meal.