Korean-Style Beef Rice Bowl with Cucumbers

Korean-Style Beef Rice Bowl with Cucumbers

Cook time 35 min - 2 Servings

This richly flavorful Korean-Style Beef Rice Bowl with Cucumbers is ideal for any budget. The chili-garlic sauce with the toasted sesame oil and soy sauce are easily cooled down by the cucumbers even with the hint of red pepper flakes. You'll find the flavor outstanding!

Nutrition:

615 Calories per serving

Fats - 40% Carbs - 35% Protein - 25%

Ingredients:

• English cucumber 1

• garlic 1 clove

• ginger root 1 (1 inch) piece

• green onions (scallions)½ small bunch

• jasmine rice ½ cup

• lean ground beef 1 lb

• chili-garlic sauce 1 tsp

• crushed red pepper ⅛ tsp

• honey 2 tsp

• rice vinegar 1 tbsp

• soy sauce 5 ⅞ tsp

• toasted sesame oil ½ tsp Instructions:

• STEP 1 Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water to the saucepan; bring the mixture to a boil over high heat.

• ½ cup jasmine rice

• 1 cup water

• STEP 2 Wash and dry the fresh produce.

• 1 English cucumber

• 1 (1 inch) piece ginger root

• ½ small bunch green onions (scallions)

• STEP 3 In a medium salad bowl, combine and whisk together rice vinegar, honey, and crushed red pepper.

• 1 tbsp rice vinegar

• 1 tsp honey

• ⅛ tsp crushed red pepper

• STEP 4 Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 5

• Trim off and discard the ends of the cucumber; slice the cucumber crosswise into very thin rounds. Add to the salad bowl and toss.

• STEP 6 Peel and grate or mince the ginger. Transfer to a small bowl.

• STEP 7 Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add to the bowl with the ginger.

• 1 clove garlic

• STEP 8 To the ginger and garlic, add soy sauce, sesame oil, and honey.

• 2 tbsp soy sauce

• ½ tsp toasted sesame oil

• 1 tsp honey

• STEP 9 Preheat a nonstick skillet over medium-high heat.

• STEP 10 Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Transfer to a small bowl.

• STEP 11 Once the skillet is hot, add the ground beef to the skillet; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes.

• 1 lb lean ground beef

• STEP 12 Add the soy sauce mixture and about ¾ of the green onions (save the rest for garnishing) to the beef; stir to combine and cook for an additional 1 to 2 minutes.

• STEP 13 Uncover the rice and fluff with a fork.

• STEP 14 To serve, divide the rice, beef, and cucumbers between plates; garnish with the remaining green onions and chili-garlic sauce. Enjoy!

• 1 tsp chili-garlic sauce