Ingredients:

  • 1 lb lean ground beef (85/15)
  • 2 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 3 green onions, sliced (whites and greens separated)
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1/2 tsp red pepper flakes
  • 3 cups cooked jasmine rice
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Place your skillet over medium high heat. Wait until a drop of water dances and evaporates instantly on the surface. Add the 1 lb lean ground beef to the hot pan. Let it sit undisturbed for 3 minutes to develop a deep brown crust before breaking it up.
  2. Use your spatula to break the beef into small pieces. Cook for another 3-4 minutes until no pink remains and the edges start to look crispy.
  3. Push the beef to the side and add the white parts of the green onions, the ginger, and the garlic to the center. Sauté for 1 minute until fragrant but not burnt.
  4. In a small bowl, combine the 1/4 cup low sodium soy sauce, 2 tbsp brown sugar, 1 tbsp toasted sesame oil, 1 tsp rice vinegar, and 1/2 tsp red pepper flakes.
  5. Pour the soy sauce mixture over the beef. Stir constantly for 2 minutes until the liquid reduces into a glossy, dark glaze that coats every piece of meat.
  6. Add the 3 cups cooked jasmine rice directly to the pan if you want it fried, or portion the rice into bowls and top with the beef mixture.
  7. Garnish with the green parts of the onions and the 1 tbsp toasted sesame seeds.
  8. Ensure the internal temperature of the beef has reached 160°F before serving.