Ingredients:

  • 1 lb Lean Ground Beef (90% lean)
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1/4 cup Low Sodium Soy Sauce
  • 2 tbsp Honey
  • 1.5 tbsp Gochujang
  • 1 tbsp Toasted Sesame Oil
  • 1/2 tsp Black Pepper
  • 1 cup English Cucumber, thinly sliced
  • 1/2 cup Carrots, shredded
  • 1 tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Seeds
  • 3 cups Cooked Jasmine Rice
  • 2 Green Onions, thinly sliced

Instructions:

  1. Heat a large cast iron skillet over medium-high heat. Add the ground beef and spread into an even layer. Let sear undisturbed for 2 minutes to develop a deep crust before breaking into crumbles.
  2. Push the browned beef to the sides of the pan. Add minced garlic and grated ginger to the center. Sauté for 1 minute until fragrant, then mix into the beef.
  3. Whisk together soy sauce, honey, and Gochujang. Pour the mixture over the beef. Stir constantly for about 3 minutes as the sauce reduces into a thick, velvety glaze.
  4. In a small bowl, toss sliced cucumbers and shredded carrots with rice vinegar and a pinch of salt. Let them sit for at least 5 minutes. This quick pickle is the secret to balancing the dish.
  5. Turn off the heat and stir in the 1 tbsp Toasted Sesame Oil. Serve immediately over the 3 cups of hot Cooked Jasmine Rice. Top with the 2 sliced Green Onions and 1 tsp Toasted Sesame Seeds.