In a large skillet cook the ground beef with salt and pepper over medium heat until no longer pink. Drain meat and return to skillet.
Making Korean BBQ Sauce
In a small saucepan cooked minced garlic for 2 minutes. Add cornstarch and stir for 1 minute. Add water, rice wine vinegar, sesame oil, coconut aminos, Worcestershire sauce, chili-garlic sauce, and ground ginger. Stir and bring to a bowl. Once boiling, reduce heat and simmer for 10 minutes or until thickened.
Assembling BBQ Beef Bowl
Pour Korean BBQ sauce over beef and simmer until heated through. Top rice with Korean beef and garnish with carrots and scallions.
My daughter has a wheat allergy, therefore I substituted Worcestershire sauce in place of the soy sauce.
Keyword budget-friendly recipes, bulgolgi, Butcherbox, easy weeknight meals, grass-fed Beef, Korean BBQ, Korean BBQ Beef Bowl