Gingery Ground Beef (Soboro Donburi)

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  90/10 Ground Beef(454g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Soy Sauce, Low Sodium(60g)
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  Brown sugar(15g)
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  Ginger, Fresh Root(15g)
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  Peas, Sweet, Frozen(240g)
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  Rice, White, Long-Grain

Instructions

1. 1Cook the white rice according to package directions in a separate pot; set aside when done.
2. 2Mince the fresh ginger root finely and set aside.
3. 3Heat a large skillet over medium-high heat for 1 minute, then add the ground beef and cook for 5–7 minutes, breaking it apart continuously with a wooden spoon, until no longer pink and lightly browned.
4. 4Stir in the soy sauce, brown sugar, minced ginger, and ¼ cup water; cook over medium-high heat for 3–4 minutes, stirring occasionally, until the liquid reduces by about half.
5. 5Add the frozen peas and cook for 2–3 minutes over medium heat, stirring gently, until the peas are heated through and most of the remaining liquid has evaporated; the mixture should be moist but not soupy.
6. 6Divide the cooked rice evenly into 4 airtight containers while hot, then top each portion with an equal amount of the gingery beef mixture while still warm.
7. 7Allow the containers to cool to room temperature, then seal and refrigerate for up to 4 days.