Serves 4
Directions
- 1Combine 4 tablespoons of soy sauce, half a tablespoon of rice vinegar, half a tablespoon of sesame oil, 1 tablespoon of minced garlic, a tablespoon of gochujang paste, 2 tablespoons of brown sugar and mix everything together.
- 2Add 24 oz of lean ground beef to a hot pan and chop it up.
- 3Once the meat is about halfway cooked, add in the marinade and cook for another 5 minutes on medium heat.
- 4Top the beef with fresh green onions, sesame seeds, red pepper flakes (if desired for spice) and mix it all together until completely combined.
- 5Combine 1 cup of white rice along with 1 and 1/2 cups of chicken bone broth and simmer for 15 minutes until completely cooked and fluffy.
- 6To make low-calorie sriracha mayo, combine light mayo, sriracha, a squeeze of fresh lemon juice, garlic salt and mix it all together until smooth.
- 7Top the cooked rice with the Korean beef, fresh green onions, and sesame seeds.
Ingredients
- 4 Tbsps soy sauce
- 0.5 Tbsp rice vinegar
- 0.5 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp gochujang paste
- 2 Tbsps brown sugar
- 24 oz lean ground beef
- 1 Cup white rice
- 1.5 Cups chicken bone broth
- fresh green onions
- sesame seeds
- red pepper flakes
- 4 Tbsps light mayo
- 2 Tbsps sriracha
- 2 Tbsps fresh lemon juice
- garlic salt
Equipment
hot pan
Tips
- This recipe makes four servings that can be meal prepped and frozen for the whole week.
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