Korean Beef Bowl with rice and beef

Ingredients

• Brown sugar

  ⅓ cup packed or 73g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Ginger

  Spices, ground

  ¼ tbsp or 1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ground beef

  80% lean meat / 20% fat, patty, cooked, pan-broiled

  16 oz or 454g

• Onions

  Young green, tops only

  2 stalk or 24g

• White rice

  Long-grain, regular, raw, unenriched

  1 cup or 185g

Directions

1. Whisk together brown sugar, soy sauce, sesame oil, red pepper flakes, and ground ginger in a small bowl.
2. Heat vegetable oil in a large skillet over medium heat and add garlic. Cook until fragrant, about 1 minute, stirring constantly.
3. Add ground beef and cook until browned, about 3-5 minutes. Drain excess fat off beef.
4. Stir in soy sauce mixture and green onions until well combined. Allow to simmer until heated through.
5. Serve immediately over rice.

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• Korean Beef Bowl
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• Mongolian Beef and Rice
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