Ingredients:

  • 1 lb lean ground beef
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup soy sauce
  • 3 tbsp brown sugar, packed
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1/2 tsp crushed red pepper flakes
  • 3 cups cooked jasmine rice
  • 2 cups shredded carrots
  • 1 large cucumber, thinly sliced
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Toss the sliced cucumbers with 2 tbsp rice vinegar and 1 tsp sugar. Set them aside in the fridge to macerate.
  2. Heat a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until no longer pink and a deep brown crust has developed. Drain excess fat if necessary.
  3. Lower the heat to medium. Stir in the minced garlic and grated ginger and sauté for 60–90 seconds until fragrant.
  4. Pour in the soy sauce, brown sugar, sesame oil, rice vinegar, and red pepper flakes. Stir constantly for 2–3 minutes until the sauce bubbles, thickens, and glazes the beef.
  5. Spoon cooked rice into bowls. Top with the glazed beef, shredded carrots, and chilled pickled cucumbers. Garnish with sesame seeds and sliced green onions.