Description
A delightful fusion of savory ground beef, fresh crisp vegetables, and aromatic spices for a satisfying meal.
Ingredients
Scale
- 1 lb lean ground beef
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar
- 2 teaspoons freshly grated ginger
- 3 cloves garlic, minced
- 1 teaspoon gochujang or sriracha (optional)
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- 4 cups cooked jasmine rice or cauliflower rice
- 1 cup carrot, julienned
- 1 cup cucumber, thinly sliced
- 1/2 cup radish, thinly sliced
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Additional green onions, sliced
- Extra sesame seeds
Instructions
- In a mixing bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved, then add the julienned carrot, sliced cucumber, and sliced radish. Toss to coat the vegetables and let sit for at least 15 minutes.
- Prepare the jasmine rice or cauliflower rice according to package directions. Keep warm until serving.
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up until browned, about 5 to 7 minutes. Drain excess fat if necessary.
- Add the soy sauce, sesame oil, brown sugar, ginger, garlic, and gochujang (if using) to the beef. Stir and cook for 2 to 3 minutes until fragrant.
- Remove from heat and stir in the sliced green onions and sesame seeds.
- Divide the cooked rice among bowls, top with the beef and pickled vegetables, and garnish with additional green onions and sesame seeds. Serve immediately.
Notes
For a spicier kick, increase the gochujang or add extra sriracha. Customize the vegetables to your liking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg