Ingredients:

  • 1 lb lean ground beef (90/10)
  • 3 cups cooked jasmine rice
  • 1 tbsp vegetable oil
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Prep the aromatics. Mince your garlic and grate the ginger into a small bowl. Note: Having these ready prevents the garlic from burning while you scramble for the ginger.
  2. Whisk the sauce. Combine the soy sauce, brown sugar, and red pepper flakes in a jar. Mix until the sugar mostly dissolves.
  3. Heat the pan. Add the vegetable oil to your skillet over medium high heat. Wait until the oil shimmers and barely smokes.
  4. Sear the beef. Add the ground beef to the hot pan, breaking it up with a wooden spoon. Cook 5 minutes until no pink remains and edges start to crisp.
  5. Drain the fat. Carefully tilt the pan and spoon out excess grease, leaving about a teaspoon for flavor. Note: Too much fat will prevent the sauce from emulsifying and clinging to the meat.
  6. Sauté the aromatics. Stir in the garlic and ginger. Cook 1 minute until they smell fragrant but haven't browned.
  7. Deglaze the skillet. Pour in the soy sauce mixture. Scrape the bottom of the pan to release those savory brown bits.
  8. Simmer and thicken. Let the sauce bubble with the beef for about 2 minutes. Wait until the liquid reduces into a glossy, sticky glaze.
  9. Finish with oil. Remove the pan from the heat and stir in the toasted sesame oil. Note: Heating sesame oil too long destroys its delicate volatile aromatics.
  10. Build the bowls. Scoop 3/4 cup of jasmine rice into each bowl, top with the beef, carrots, and cucumbers. Garnish with green onions and sesame seeds.