Creating hearty meals for my family is always the goal even though I can sometimes opt in for cheese and crackers and be happy. This recipe gives my family all they need to for a healthy dinner. We have some amazing Korean restaurants where I live and am always inspired to take away the flavors and incorporate them into meals I can easily make and this recipe checks all the boxes.

INGREDIENTS

1 pound ground beef

3 tablespoons soy sauce, low sodium will work too

1 and 1/2 cup minced green onions

1 tablespoon minced garlic

2 tablespoons rice vinegar

2 tablespoons honey

2 tablespoons grated fresh ginger

2 cloves garlic, minced

1 tablespoon sesame oil

1/4 to 1/2 teaspoon red pepper flakes

2 carrots cut into matchstick size stripes

1 cucumber cut in to thin slices

2 tablespoons rice vinegar

2 tablespoons water

1/2 teaspoon sugar

1/2 teaspoon Kosher salt

DIRECTIONS

1. Prepare brown or white rice according to package directions.

2. To pickle cucumbers and carrots, place vegetables in medium bowl. Gently stir in 2 tablespoons rice vinegar, 2 tablespoons water, 1/2 teaspoon sugar and 1/2 teaspoon Kosher salt. Allow to pickle while beef is cooking, drain before serving.

3. In a large skillet brown ground beef over medium heat, breaking up as it cooks. When beef is half way through the cooking process add in 1 tablespoon soy sauce and 3/4 cup of the green onions. Once beef if fully cooked, stir in garlic and saute for an additional minute. Remove from heat and set aside.

4. In a small bowl whisk together rice vinegar, honey, ginger, red pepper flakes and remaining soy sauce, stir in to beef mixture.

5. To serve, fill bowl with rice, top with meat and garnish with green onions and pickled vegetables.

   Save room for dessert, a Cherry Galette and a scoop of vanilla bean ice cream. Serve warm or at room temperature, you can’t go wrong.