Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 tbsp Toasted Sesame Oil
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1/4 cup Low Sodium Soy Sauce
  • 1/4 cup Light Brown Sugar, packed
  • 1.5 tbsp Gochujang (Korean chili paste)
  • 1/2 tsp Red Pepper Flakes
  • 2 cups Steamed Jasmine Rice
  • 2 cups Steamed Broccoli florets
  • 1 cup Carrots, julienned
  • 1 cup English Cucumber, thinly sliced
  • 2 Green Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Prep the vegetables. Slice the 1 cup English Cucumber, julienne the 1 cup Carrots, and chop the 2 Green Onions so they are ready for the final assembly.
  2. Sear the beef. Heat 1 tbsp Toasted Sesame Oil in a large skillet over medium high heat. Add 1 lb Lean Ground Beef (90/10). Note: Don't crowd the pan or the meat will steam instead of sear.
  3. Brown thoroughly. Cook the beef for 5-7 minutes until browned and crispy on the edges. Use a spatula to break it into small bits.
  4. Drain the excess. If there is more than a tablespoon of liquid fat in the pan, carefully drain it off. Note: Leaving too much fat prevents the sauce from sticking.
  5. Add aromatics. Stir in 3 cloves Garlic and 1 tbsp Fresh Ginger. Cook for 1 minute until fragrant and softened.
  6. Create the glaze. Pour in 1/4 cup Low Sodium Soy Sauce, 1/4 cup Light Brown Sugar, 1.5 tbsp Gochujang, and 1/2 tsp Red Pepper Flakes.
  7. Simmer and reduce. Stir constantly for 2-3 minutes until the sauce bubbles and thickens into a dark glaze.
  8. Steam the sides. While the beef finishes, quickly steam your 2 cups Steamed Broccoli florets until they are bright green and tender crisp.
  9. Assemble the bowls. Divide 2 cups Steamed Jasmine Rice into four bowls. Top with the glazed beef, broccoli, carrots, and cucumbers.
  10. Garnish and serve. Sprinkle with 2 Green Onions and 1 tsp Toasted Sesame Seeds for that final pop of color.