Korean Beef Bowl

Ingredients

• 1/4 cup low sodium soy sauce
• 2 tbsp light brown sugar
• 2 tsp sesame oil
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp ground ginger (or 1 tsp fresh grated ginger)
• cooking spray
• 1 lb lean ground beef (90/10 or 93/7) 
• 3 cloves garlic, minced
• 3 cups cooked brown rice
• 1 small cucumber, sliced
• 2 tbsp gochujang sauce (or more if desired)
• 1/2 tbsp sesame seeds
• 2 sliced scallions/green onions, white and green parts 

Instructions

• Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil and red pepper flakes in a small bowl.
• Heat a large deep nonstick skillet over high heat, spray with oil and add the ground beef. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes.
• Add the onion, garlic and ginger and cook 1 minute.
• Pour the sauce over the beef, cover and simmer on low heat 10 minutes.
• To assemble the bowls, place 3/4 cup rice in each bowl, top with scant 2/3 cup beef, cucumbers, Gochujong, sesame seeds and scallions.

Variations:

• Protein: Swap beef for lean ground turkey, ground pork or ground chicken. If you’re vegetarian, use crumbled tofu, beyond beef or impossible burger.
• Extra Protein: Try topping your bowl with a fried egg.
• Add more veggies: You can add just about any veggie. Sauteed mushrooms, bok choy, matchstick carrots, or edamame would all work.
• Pickled Veggies: Mix in pickled onions, cucumbers, or carrots. Kimchi would also be good.
• More Spice: Garnish with sliced fresh jalapeños.
• Rice Alternatives: For fewer carbs, serve the Korean beef over cauliflower rice, or veggie rice.
• Lettuce Wraps: You could also make lettuce wraps with the meat to switch it up.

** adapted from skinnytaste.com