Korean-Style Beef Bowls

Ingredients

• 1 1/2 lb (680 g) 93% lean ground beef
• 1 1/2 cups (280 g) dry rice
• 1/4 cup (60 ml) low-sodium soy sauce
• 2 tbsp honey or brown sugar
• 1 cucumber, sliced (optional)
• 2 cups (180 g) steamed broccoli (optional)
• 4 cloves garlic, 1 tsp ginger (fresh or ground), red pepper flakes

How to make it

1. Prep everythingStart the 1 1/2 cups (280 g) dry rice now using the package directions, since it takes the longest. Mince the 4 garlic cloves, and grate the ginger if fresh. Slice the cucumber into thin rounds, about 1/8 inch (3 mm), and steam the broccoli until bright green if it is not ready yet.
2. Mix the sauceIn a small bowl, whisk the 1/4 cup (60 ml) low-sodium soy sauce, 2 tbsp honey or brown sugar, garlic, 1 tsp ginger and a pinch of red pepper flakes until the honey dissolves.
3. Brown the beefHeat a large 12-inch (30 cm) nonstick skillet over high heat. Add the 1 1/2 lb (680 g) ground beef and cook 6 to 7 minutes, breaking it into small crumbles, until no pink remains, the edges are browned and it reaches 160°F (71°C).
4. Drain the fatTilt the pan and spoon out any pooled fat into a heatproof bowl. Never pour hot fat down the sink.
5. Glaze with sauceLower the heat to medium and pour in the sauce. Simmer (gentle bubbling) 2 minutes, stirring, until the sauce cooks down and the beef looks shiny and glossy.
6. Build the bowlsDivide the rice among 4 bowls, then top with the beef, cucumber and broccoli. Store leftovers in sealed containers in the fridge up to 4 days, keeping the cucumber separate. Reheat the beef, rice and broccoli in the microwave 1 to 2 minutes until hot.