Ingredients:

  • 1 lb Lean Ground Beef (90/10 blend)
  • 2 cups Cooked Brown Rice
  • 2 tbsp Gochujang (Korean red chili paste)
  • 1/4 cup Low-sodium Soy Sauce
  • 1 tbsp Raw Honey
  • 1 tbsp Toasted Sesame Oil
  • 1 tsp Rice Vinegar
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 3 Green Onions, thinly sliced (whites and greens separated)
  • 2 cups Fresh Spinach
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, and rice vinegar until smooth.
  2. Heat a large skillet over medium-high heat. Spread ground beef in an even layer and sear undisturbed for 3-4 minutes until a dark crust forms. Break into small crumbles.
  3. Push beef to one side of the pan. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté for 60 seconds until fragrant.
  4. Pour the gochujang sauce over the beef mixture. Stir for 2 minutes until the sauce thickens and coats the meat. Fold in the fresh spinach until just wilted.
  5. Divide cooked brown rice into four bowls. Top with the glazed beef mixture and garnish with green onion tops and sesame seeds.