Ingredients:

  • 1/4 cup reduced-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tsp crushed red pepper flakes
  • 1 tbsp fresh ginger, minced
  • 1 lb lean ground beef (90% lean or higher)
  • 3 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 3 cups cooked jasmine or brown rice
  • 3 stalks green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a small bowl, whisk together the 1/4 cup reduced-sodium soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 1 tsp crushed red pepper flakes, and 1 tbsp minced ginger until the sugar is completely dissolved.
  2. Heat 1 tbsp vegetable oil in a large cast-iron skillet over medium-high heat until it shimmers. Add 1 lb lean ground beef in a flat layer and leave undisturbed for 3-4 minutes to develop a dark, crispy crust. Break the meat into crumbles and cook until no pink remains and the beef reaches an internal temperature of 160°F (71°C).
  3. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant. Pour the prepared glaze over the beef and stir constantly for 1-2 minutes until the liquid reduces into a thick, glossy coating that clings to the meat.
  4. Divide 3 cups of cooked rice into four bowls. Scoop the glazed beef over the rice and garnish with 3 stalks of sliced green onions and 1 tbsp toasted sesame seeds.