Korean Style Beef Bowl (rice)

• servings: 4
• total time: 20 minutes

Ingredients

1 pound lean ground beef (I used 93% lean)

3 tablespoons low sodium soy sauceplus additional to taste, divided

1 ¼ cups minced scallions both green and white parts (from about 1 small bundle), divided

1 tablespoon minced garlic about 3 cloves

2 tablespoons rice vinegar

2 tablespoons honey

2 tablespoons minced or finely grated fresh ginger

¼ teaspoon red pepper flakes plus additional to taste

1 tablespoon sesame oil plus additional to tase

Directions

Quick pickle your vegetables, if desired.

Brown the beef with the soy sauce, garlic, and green onions.

Whisk together the vinegar, honey, ginger, and red pepper flakes. Pour the mixture over the beef, stirring to coat. Remove from the heat, and stir in the sesame oil.

Serve hot with rice (or base of choice) and desired toppings. ENJOY!

Notes

TO PICKLE THE CARROTS AND CUCUMBERS: Place the vegetables in a medium bowl. Top with 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar and 1/2 teaspoon kosher salt to coat the strands. Let marinate/gently pickle while you prepare the rest of the recipe. Drain then use to top the bowls.

TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.

TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat on the stove. You can also reheat this dish in the microwave.

TO FREEZE: Store the beef mixture and vegetables in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating