Ingredients:

  • 1 lb Lean Ground Beef (85/15 or 90/10 ratio)
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 2 tbsp Gochujang (Korean red chili paste)
  • 3 tbsp Low Sodium Soy Sauce
  • 2 tbsp Light Brown Sugar
  • 1 tsp Toasted Sesame Oil
  • 0.5 tsp Red Pepper Flakes
  • 2 cups Cooked Jasmine Rice
  • 1 cup Shredded Carrots
  • 1 small Cucumber, thinly sliced
  • 2 Green Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Thinly slice the cucumber and green onions, and shred the carrots. Note: Having these ready prevents the beef from overcooking while you're chopping.
  2. Place a large skillet over medium high heat for 3 minutes until a drop of water flicked onto it dances and evaporates instantly.
  3. Add the 1 lb Lean Ground Beef to the hot pan. Cook for 5 to 7 minutes until browned and crispy, breaking it into small crumbles with a spatula.
  4. Stir in the 3 cloves of minced garlic and 1 tbsp of grated ginger. Sauté for 1 minute until fragrant, being careful not to let the garlic turn dark brown.
  5. Add the 2 tbsp Gochujang, 3 tbsp Low Sodium Soy Sauce, and 2 tbsp Light Brown Sugar directly to the pan.
  6. Stir the mixture constantly for 2 to 3 minutes until the sauce thickens and coats the beef in a glossy, sticky glaze.
  7. Stir in the 1 tsp Toasted Sesame Oil and 0.5 tsp Red Pepper Flakes. Heat for 30 seconds until the aroma blooms.
  8. Portion the 2 cups of Cooked Jasmine Rice into four bowls.
  9. Divide the glazed beef over the rice. Arrange the 1 cup of shredded carrots and sliced cucumbers on the side.
  10. Sprinkle with sliced green onions and 1 tsp of toasted sesame seeds before serving warm.