Ingredients
Scale
- 1 lb lean ground beef (90% or 93% lean)
- 2 cups cooked jasmine or basmati rice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (or liquid aminos)
- 2 tablespoons brown sugar or honey
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 large cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame seeds
- 2 green onions, sliced for garnish
Instructions
- Start by slicing your cucumbers into thin rounds. Place them in a medium bowl and toss with the rice vinegar, sesame oil, and sesame seeds. Add a pinch of salt if desired. Let this sit in the refrigerator while you cook the beef; this allows the cucumbers to marinate and develop a quick-pickle flavor that provides a refreshing crunch to the final dish.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until it is no longer pink, breaking it into small crumbles with a wooden spoon or spatula. If there is excess grease, drain it from the pan to keep the meal lean. Once the beef is browned, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Pour the soy sauce and brown sugar (or honey) directly over the beef in the skillet. Sprinkle in the red pepper flakes for a hint of heat. Stir well to coat every piece of meat. Continue cooking for 3-5 minutes on medium heat. The sugar will begin to caramelize, creating a sticky, glossy sauce that clings to the beef. Once the liquid has reduced and the beef looks dark and flavorful, remove it from the heat.
- Divide the cooked rice into four bowls. Top each bowl with a generous portion of the seasoned Korean-inspired beef. Add a large scoop of the chilled sesame cucumber salad to the side. Garnish with sliced green onions and extra sesame seeds. For an optional kick, drizzle a little Sriracha or spicy mayo over the top before serving.
- Cook Time: 30 minutes