Ingredients:

  • 1 lb Lean Ground Beef (90% lean)
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1/4 cup Low Sodium Soy Sauce
  • 3 tbsp Light Brown Sugar
  • 1 tbsp Gochujang
  • 1 tsp Toasted Sesame Oil
  • 2 cups Broccoli florets
  • 1/2 cup Shredded Carrots
  • 3 cups Cooked Jasmine Rice
  • 2 Green Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Prep the aromatics. Mince the garlic and grate the ginger into a small bowl.
  2. Heat the skillet. Set your pan over medium high heat. Note: The pan is ready when a drop of water dances and evaporates instantly.
  3. Sear the beef. Add the 1 lb ground beef to the hot pan. Break it up with a wooden spoon into large chunks.
  4. Achieve the crust. Let the beef sit undisturbed for 3 minutes until a dark brown crust forms on the bottom.
  5. Drain the excess. Tilt the pan and spoon out any pooled liquid, leaving just a thin coating.
  6. Infuse the aromatics. Toss in the garlic and ginger. Stir for 60 seconds until the scent fills your kitchen.
  7. Whisk the glaze. In a small cup, combine the soy sauce, brown sugar, and gochujang.
  8. Glaze the meat. Pour the mixture over the beef and stir. Cook for 2 minutes until the sauce bubbles and turns glossy.
  9. Steam the veggies. Add the broccoli and carrots with a splash of water. Cover for 2 minutes until the broccoli is bright green and crisp tender.
  10. Finish and assemble. Remove from heat, stir in the sesame oil, and serve over the jasmine rice. Garnish with onions and seeds.