Korean Beef Bowls

4 Servings

INGREDIENTS:

1 ½ cups uncooked long-grain white rice
2 tbsp sesame oil
1 lb lean ground beef
1 tbsp freshly grated ginger
4 cloves garlic
4 tbsp soy sauce or coconut aminos
3 tbsp rice wine vinegar
2 tbsp sweetener or coconut sugar
4 tsp sriracha
¼ tsp salt
¼ tsp pepper
1 1/2 cup julienned or sliced carrots
Cucumber slices (garnish)
4 chopped scallions (garnish)
Sesame seeds (garnish)
Sriracha mayo or yum yum sauce

DIRECTIONS:

Prepare rice according to directions on stovetop or in rice cooker
Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add ground beef and brown until all liquid has evaporated and beef is cooked through. Remove excess oil if needed.
Stir in garlic, ginger, soy sauce, rice wine vinegar, sweetener, and sriracha. Season with salt & pepper.
Stir in carrots and cook for about 2 mins until softened.
Serve over cooked rice and garnish with your desired toppings - cucumber, green onion, sesame seeds, sriracha mayo.

TIDBITS:

- Try to not stir the beef too much when it is browning so it gets a little crispy
- I personally drained my beef because liquid wasn't "evaporating" as recipe recommended
- I only used 1 1/2 tbsp of sugar as my sweetener
- I absolutely loathe chopping and peeling fresh ginger so I substituted 1/2 tsp of ground ginger instead