Directions
- 1Heat a pan until it's ripping hot. Never put meat in a cold pan.
- 2Place one pound of ground beef into the hot pan and press it down to sear.
- 3Sear the beef for about 2 minutes to achieve the Maillard reaction, which adds umami and flavor.
- 4Season the beef generously with salt.
- 5Break up the beef to allow steam to rise and prevent it from boiling.
- 6Continue to cook until the beef is done, seasoning both sides.
- 7While the beef cooks, prepare instant rice according to package directions.
- 8Once cooked, transfer 12 ounces of the beef into a bowl with the rice.
- 9Add a perfectly ripe avocado to the bowl.
- 10Prepare the sauce by mixing Sriracha, soy sauce, and raw honey to taste.
- 11Apply the sauce to the beef and rice mixture.
- 12For a cutting meal, add a couple of cups of finely chopped romaine lettuce to increase food volume.
Ingredients
- 1 pound ground beef 93/7 (for cutting) or 85/15, 90/10 (for bulking)
- instant rice
- salt
- avocado
- Sriracha
- soy sauce
- raw honey
- 2 cups romaine lettuce, finely chopped
Equipment
hot panboy dinner bowl
Tips
- Never put meat in a cold pan to ensure a good sear (Maillard reaction).
- Season both sides of the meat for better flavor.
- When cutting, add finely chopped romaine lettuce to increase meal volume and satiety.
- Mix Sriracha, soy sauce, and raw honey to create an Asian sweet heat sauce.
- For a cut, use leaner ground beef (93/7) and eat more dietary fat and fewer carbohydrates.
- When bulking, use fattier ground beef (85/15 or 90/10).
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