26 Sep Korean Ground Beef Bowl
Korean Ground Beef Bowl
Servings 4
Ingredients
- 2 cups uncooked Lundberg white sushi rice
- 3 cups water
- ¼ cup brown sugar packed
- ¼ cup coconut aminos
- 1 pound ground beef
- 1 teaspoon minced fresh ginger
- 2 cloves garlic minced
- 2 green onions thinly sliced
- ¼ cup chopped fresh cilantro
- 4 large butter lettuce cups to serve
Instructions
- Use a fine mesh strainer to rinse the rice for 1 to 2 minutes, until the water runs clear. Place the rinsed rice in a medium saucepan. Add the 3 cups fresh water. Let the rice soak for 30 minutes. This helps to soften it and make the rice more digestible.
- After 30 minutes, bring the soaked rice and water to a boil. Reduce the heat to low and cover the saucepan. Cook for 20 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes.
- Meanwhile, prepare the sauce. In a small bowl, whisk together the brown sugar and coconut aminos.
- Heat a large skillet over medium high heat. Add the ground beef, ginger and garlic. Break up the beef as it cooks and stir the ginger and garlic. Cook for 3 to 5 minutes.
- Add the brown sugar-coconut aminos mixture to the beef. Stir well to combine. Cook for 1 minute. Add the scallions. Cook for 1 more minute.
- Place a washed lettuce leaf on a plate or in a shallow serving bowl. Carefully add a scoop of the cooked rice. Serve the beef over the rice. Garnish with the cilantro.
- Enjoy!