Ingredients:

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

Instructions:

  1. Prep the base. Whisk 1/4 cup low sodium soy sauce, 1/4 cup dark brown sugar, 1 tbsp rice vinegar, 1/2 tsp red pepper flakes, and 1 tsp cornstarch in a small bowl.
  2. Heat the aromatics. Add 1 tbsp toasted sesame oil to a large skillet over medium high heat. Cook until the oil shimmers and smells nutty.
  3. Sear the protein. Crumble 1 lb lean ground beef into the skillet. Cook for 3 minutes without stirring until a deep brown crust forms on the bottom.
  4. Break and brown. Use a wooden spoon to break the meat into small crumbles. Cook until no pink remains and the meat is mostly cooked through.
  5. Add the fresh elements. Toss in 3 cloves minced garlic and 1 tbsp grated ginger. Sauté for 1 minute until fragrant but not browned.
  6. Deglaze the pan. Pour the soy sauce mixture over the beef. Stir constantly as the sauce bubbles and starts to thicken into a glossy glaze.
  7. Simmer to coat. Let the mixture bubble for 2 minutes. Wait until the sauce clings to the meat and looks dark and unctuous.
  8. Taste and adjust. Snip 2 green onions and stir them in.
  9. Build the base. Scoop 3/4 cup of warm jasmine rice into four bowls.
  10. Finish and serve. Divide the beef mixture evenly, sprinkle with 1 tsp toasted sesame seeds, and serve immediately while steaming.