Serves 4
Directions
- 1Blend the cottage cheese, chicken broth, and gochujang together until smooth.
- 2Add the mixture to a saucepan and heat over low heat, stirring occasionally.
- 3Heat a nonstick pan over medium-high heat with cooking spray or a teaspoon of olive oil.
- 4Add the ground beef, browning one side for 2-3 minutes before breaking apart and cooking through.
- 5Mix the maple syrup, rice vinegar, coconut aminos, sesame oil, miso paste, and white parts of the sliced green onions in a small bowl.
- 6Pour the sauce over the cooked beef, stir, and cook for another 1-2 minutes untouched to caramelize.
- 7Microwave the frozen jasmine rice.
- 8Assemble the bowls by adding 1 cup of rice, 1 cup of broth, and 1/4 of the ground beef to each bowl; garnish with diced cucumber, green parts of green onions, and toasted sesame seeds.
Ingredients
- 1/4 cup gochujang
- 1 cup low fat cottage cheese
- 3 cup chicken broth
- 1 pound extra lean ground beef
- 2 tbsp maple syrup
- 2 tbsp coconut aminos
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp white miso paste
- 4 whole green onion
- 2 bag frozen jasmine rice
- cucumber (optional)
- toasted sesame seed (optional)
- chili onion crunch (optional)
- cooking spray (optional)
- 1 tsp olive oil (optional)
Equipment
blendersaucepannonstick pan
Tips
- You can use low fat coconut milk instead of broth for a variation.
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