Korean Veggie 'Beef' Rice Bowls

Ingredients

• Soy sauce

  Low sodium, Shoyu

  ¼ cup or 64g

• Water

  Plain, clean water

  2 tbsp or 30g

• Brown sugar

  2 tsp packed or 9g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Veggie Ground Crumbles

  Boca

  453g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• White rice

  Long-grain, regular, cooked

  2 cup or 316g

• Cucumber

  With peel, raw

  2 cup slices or 208g

• Sesame seeds

  Seeds, whole, dried

  ½ tbsp or 5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Prepare rice as per package directions; set aside.
2. Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil, and red pepper flakes in a small bowl.
3. Heat a large deep non-stick skillet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up with a wooden spoon until cooked through, about 5-10 minutes. Add the onion, garlic, and grated ginger and cook 1 minute. Pour the sauce over the beef, cover and simmer on low heat 10 minutes.
4. To assemble the bowls, place 3/4 cup rice in each bowl, top with scant 2/3 cup beef, cucumbers, sesame seeds, and scallions. Add desired condiments for taste.
5. Enjoy!

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