Ingredients:

  • 1 lb 90/10 lean ground beef
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup light brown sugar
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tsp toasted sesame oil
  • 1 tsp neutral cooking oil
  • 2 cups cooked jasmine rice
  • 2 cups broccoli florets, steamed
  • 2 green onions, sliced (optional garnish)
  • 1 tsp toasted sesame seeds (optional garnish)

Instructions:

  1. Heat a large skillet or cast iron pan over medium-high heat with 1 teaspoon of neutral oil.
  2. Add the ground beef in a single flat disc. Let it sear undisturbed for 3 minutes to create a caramelized crust before breaking it up.
  3. Flip the beef and break it into small crumbles using a wooden spoon. Cook until no pink remains.
  4. Add the minced garlic and grated ginger to the pan. Sauté for 1 minute until fragrant.
  5. Whisk together the soy sauce, brown sugar, and gochujang. Pour the mixture over the beef.
  6. Simmer for 3 to 5 minutes until the sauce thickens into a glossy glaze that coats the meat. Stir in the toasted sesame oil at the very end.
  7. Assemble the bowls by dividing the cooked rice and steamed broccoli among four dishes. Top with the caramelized beef and optional garnishes like green onions and sesame seeds.