Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 scallions, thinly sliced
  • 1/4 cup reduced-sodium soy sauce
  • 2 tbsp brown sugar, packed
  • 2 tbsp beef broth with a little sugar and rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp crushed red pepper flakes
  • 2 cups jasmine rice, uncooked
  • 3 cups water
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Rinse the rice under cold water until the water runs clear. Combine rice and water in a pot or rice cooker; bring to a boil, then simmer covered for 15 minutes until fluffy. Keep warm until assembly.
  2. Heat the neutral oil in a skillet over medium-high heat until it shimmers. Add the ground beef in a flat layer and let it sit undisturbed for 3–4 minutes to develop a dark golden crust. Break the meat into small crumbles and cook until browned and reached an internal temperature of 160°F (71°C).
  3. Stir in the minced garlic, grated ginger, and the white parts of the sliced scallions, cooking for 1 minute until fragrant.
  4. Pour in the soy sauce, brown sugar, beef broth with a little sugar and rice vinegar, sesame oil, and crushed red pepper flakes. Simmer for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the beef in a glossy sheen.
  5. Scoop a portion of rice into 4 bowls. Divide the glazed beef evenly over the top. Garnish with the green parts of the scallions and a sprinkle of sesame seeds.