Red Meat Allergy Friendly Korean Ground Beef Bowl
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, uncooked
- 3 cups water
- ¼ tsp salt
For the sauce
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp garlic-infused oil
- 1 tsp fresh ginger, finely grated
- ½ tsp crushed red pepper flakes
For the beef
- 1 lb ground beef (85% lean)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 1 tsp neutral oil (such as canola oil or rice bran oil)
- ¼ tsp black pepper
For serving
- 4 scallions, green tops only, thinly sliced
- 1 tbsp sesame seeds
- 1 tsp sriracha (optional)
Instructions
- 1
Combine the tamari, maple syrup, toasted sesame oil, garlic-infused oil, grated ginger, and red pepper flakes in a small bowl and whisk until smooth. Set aside.
- 2
Rinse the jasmine rice under cold water until the water runs mostly clear. Combine the rinsed rice, 3 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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