Korean Beef Bowl

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  93/7 Ground Beef(454g)
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  Soy Sauce, Low Sodium(45g)
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  Green Onion (Scallion)(300g)
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  Garlic(15g)
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  Vinegar, Rice(30g)
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  Honey(30g)
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  Ginger, Fresh Root(30g)
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  Red pepper flakes(1g)
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  Sesame Oil, Toasted(15g)
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  Carrots(360g)
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  Cucumber
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  Sesame seeds

Instructions

1. 1Mince the fresh garlic and ginger, slice the green onions into thin rounds (separating white and light green parts from dark green tops), and julienne the carrots and cucumber into thin matchsticks; set aside separately.
2. 2Heat a large skillet over medium-high heat, add the ground beef, and cook for 3–4 minutes, breaking it into small pieces with a spoon, until it begins to brown; when the beef is about halfway cooked, add 1 tablespoon of the soy sauce and the white and light green scallion parts, stirring occasionally.
3. 3Continue cooking the beef until no longer pink and cooked through (about 5–7 minutes total), then add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
4. 4While the beef cooks, whisk together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce in a small bowl.
5. 5Pour the sauce mixture over the browned beef, stir to coat evenly, and cook over medium-high heat for 2 minutes until the sauce thickens slightly and coats the meat.
6. 6Remove the skillet from the heat, stir in the toasted sesame oil, and taste; add extra soy sauce or red pepper flakes as desired.
7. 7Divide the cooked beef evenly into 4 airtight containers while hot, then top each with the julienned carrots, cucumber, and a sprinkle of sesame seeds; store with the dark green scallion tops and cooked rice added just before serving.
8. 8Reheat in a microwave (2–3 minutes, stirring halfway) or on the stovetop over medium heat (3–4 minutes, stirring occasionally) before serving over rice.