Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 tsp red chili flakes
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 3 cups cooked jasmine rice
  • 3 green onions, sliced
  • 1 tbsp toasted sesame seeds
  • 1 cup sliced cucumbers

Instructions:

  1. Heat a large skillet or wok over medium-high heat with neutral oil. Flatten the ground beef into the pan like a large pancake and sear undisturbed for 2 minutes to develop a mahogany crust. Flip and break into large chunks.
  2. Push the beef to the sides of the pan. Add minced garlic, grated ginger, and chili flakes to the center. Sauté for 30–60 seconds until fragrant, then toss to combine with the beef.
  3. Whisk soy sauce, brown sugar, sesame oil, and rice vinegar in a small bowl. Pour over the beef and toss constantly for 1–2 minutes until the sauce reduces into a thick, glossy glaze. Serve immediately over hot jasmine rice garnished with green onions, sesame seeds, and cucumbers.