Ingredients:

  • 1 lb lean ground beef (90/10)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp toasted sesame oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp gochujang
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 0.5 tsp crushed red pepper flakes
  • 2 cups cooked jasmine rice
  • 1 cup matchstick carrots
  • 1 English cucumber, thinly sliced
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Heat a large skillet over medium high. Add the 1 lb lean ground beef (90/10). Cook 5 minutes without stirring until a dark brown crust forms on the bottom.
  2. Use a wooden spoon to crumble the meat into smaller bits. Cook until no pink remains.
  3. Push the meat to one side. Add the 1 tbsp toasted sesame oil, garlic, and ginger to the empty space. Sizzle for 30 seconds until the air smells like a steakhouse.
  4. Stir in the 1/4 cup low sodium soy sauce, 2 tbsp gochujang, 2 tbsp honey, and 0.5 tsp crushed red pepper flakes.
  5. Add the 1 tbsp rice vinegar, scraping the bottom of the pan to release those flavor packed fond bits.
  6. Toss everything together for 2 minutes until the sauce is glossy and the meat is dark and sticky.
  7. While the meat rests for 2 minutes, slice the 1 English cucumber and prep the 1 cup matchstick carrots.
  8. Divide the 2 cups cooked jasmine rice into four bowls.
  9. Spoon the beef over the rice. Arrange the cucumbers and carrots on the side. Top with 2 green onions and 1 tbsp toasted sesame seeds