Ingredients:

  • 1.5 cups Jasmine rice
  • 2.25 cups water
  • 0.5 tsp sea salt
  • 1 lb lean ground beef (90/10)
  • 2 cups broccoli florets
  • 1 large red bell pepper
  • 5 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 stalks green onions
  • 1 tbsp avocado oil
  • 0.25 cup low sodium soy sauce
  • 2 tbsp Gochujang
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch

Instructions:

  1. Rinse 1.5 cups Jasmine rice. Wash until the water runs clear until the excess surface starch is gone. Note: This prevents the rice from becoming gummy.
  2. Boil 2.25 cups water. Add the salt and rice, then cover and simmer for 15 minutes until the water is fully absorbed.
  3. Whisk the sauce. Combine soy sauce, Gochujang, honey, rice vinegar, sesame oil, and cornstarch until the mixture is smooth and glossy.
  4. Heat the skillet. Add 1 tbsp avocado oil to a large pan over high heat until the oil begins to shimmer.
  5. Sear the beef. Add 1 lb ground beef, breaking it apart until the edges are crispy and mahogany brown.
  6. Add aromatics. Stir in the minced garlic and grated ginger, cooking for 1 minute until the fragrance fills the kitchen.
  7. Sauté the veggies. Toss in 2 cups broccoli and the sliced red pepper until the colors are vibrant and bright.
  8. Thicken the glaze. Pour the sauce over the beef and veggies, stirring constantly until the sauce bubbles and thickens.
  9. Finish the dish. Remove from heat and stir in the sliced green onions until they just begin to wilt.
  10. Assemble the bowls. Scoop the rice into four bowls and top with the beef mixture until the rice is coated in glaze.