Korean-Style Beef Rice Bowl with Cucumbers

Ingredients

• 1 cup Jasmine rice (rinsed)
• 1.5 cup Water (for cooking rice)
• 2 tbsp Rice vinegar (for cucumber dressing)
• 2 tbsp Honey (divided; 1 tbsp for cucumbers, 1 tbsp for beef sauce)
• 0.25 tsp Crushed red pepper (or to taste)
• 2 English cucumbers (ends trimmed, sliced into thin rounds)
• 2 inch Ginger root (peeled and grated or minced)
• 2 cloves Garlic (peeled and minced or pressed)
• 3 tbsp Soy sauce (for beef sauce)
• 1 tbsp Toasted sesame oil (for beef sauce)
• 1 small bunch Green onions (scallions) (ends trimmed, sliced crosswise into 1/4-inch pieces)
• 1.5 lb Lean ground beef
• Chili-garlic sauce (for garnishing, to taste)

Steps

1. 1

   Using a strainer or colander, rinse the jasmine rice under cold, running water until the water runs clear, then drain and transfer to a small saucepan.

2. 2

   Add 1.5 cups of water to the saucepan; bring the mixture to a boil over high heat.

3. 3

   Wash and dry the fresh produce (cucumbers, ginger, garlic, and green onions).

4. 4

   In a large salad bowl, combine and whisk together the rice vinegar, 1 tablespoon of honey, and crushed red pepper to create the cucumber dressing.

5. 5

   Once the rice liquid comes to a boil, stir the mixture, cover the saucepan with a tight-fitting lid, and reduce the heat to low.

6. 6

   Cook the rice until the liquid is fully absorbed, about 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

7. 7

   Trim off and discard the ends of the cucumbers; slice the cucumbers crosswise into very thin rounds. Add them to the salad bowl with the dressing and toss to coat.

8. 8

   Peel and grate or mince the ginger root. Transfer to a small bowl.

9. 9

   Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add the garlic to the bowl with the ginger.

10. 10

    To the ginger and garlic bowl, add the soy sauce, toasted sesame oil, and the remaining 1 tablespoon of honey; whisk to combine.

11. 11

    Preheat a large nonstick skillet over medium-high heat.

12. 12

    Trim off and discard the ends of the green onions; cut the onions crosswise into 1/4-inch pieces at an angle. Transfer to a small bowl.

13. 13

    Once the skillet is hot, add the ground beef; cook, breaking it apart with a spoon or spatula, until browned and crumbly, about 3 to 4 minutes.

14. 14

    Add the prepared soy sauce mixture and about 3/4 of the sliced green onions to the beef. Save the remaining green onions for garnishing.

15. 15

    Stir to combine and cook for an additional 1 to 2 minutes so the flavors meld.

16. 16

    Uncover the rice and fluff it gently with a fork.

17. 17

    To serve, divide the rice, beef, and cucumbers between plates; garnish with the remaining green onions and a drizzle of chili-garlic sauce to taste.

Notes

For a lower-carb version, you can serve the beef and cucumbers over cauliflower rice. If you prefer more heat, increase the crushed red pepper in the cucumber salad or add extra chili-garlic sauce at the end.

Nutrition per serving

• main
• dinner
• beef
• rice bowl
• healthy
• quick
• 35-minute meal
• korean-style