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
- Prepare brown or white rice according to package directions.
- 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.
- 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.
- In a small bowl whisk together rice vinegar, honey, ginger, red pepper flakes and remaining soy sauce, stir in to beef mixture.
- To serve, fill bowl with rice, top with meat and garnish with green onions and pickled vegetables.