Ingredients:

  • 1 lb Lean Ground Beef (90% lean)
  • 2 tsp Toasted Sesame Oil
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1/2 cup Green onions, thinly sliced (whites and greens separated)
  • 1/4 cup Low-Sodium Soy Sauce
  • 1 tbsp Gochujang (Korean chili paste)
  • 1 tbsp Raw Honey
  • 1 tsp Red Pepper Flakes
  • 1/4 tsp Black pepper
  • 2 cups Cooked Jasmine Rice
  • 1 cup Shredded Carrots
  • 1 small Cucumber, thinly sliced

Instructions:

  1. Place a large cast iron skillet over medium-high heat and add sesame oil. Add the ground beef in a flat layer and sear undisturbed for 5 minutes until a mahogany-colored crust forms. Break into large chunks and flip.
  2. Push the meat to the edges of the pan to create a well. Add the minced garlic, grated ginger, and the white parts of the green onions to the center. Sauté for 60 seconds until fragrant, then toss to combine with the beef.
  3. In a small bowl, whisk together the soy sauce, gochujang, and honey. Pour the mixture over the beef and stir constantly for 2–3 minutes as the liquid reduces into a sticky, glossy glaze.
  4. Assemble the bowls by dividing the cooked rice among four bowls. Top with the glazed beef, shredded carrots, sliced cucumber, and the remaining green onion greens.