Korean-Style Ground Beef Rice Bowls

Ingredients

• 1½ cupsLong-grain white rice, uncooked
• 1 tbspCanola oil
• 500 gLean ground beef
• 2 clovesGarlic, minced
• 10 gFresh ginger, grated
• 4 tbspSoy sauce
• 1 tbspBrown sugar
• 2 tspToasted sesame oil
• ½ tspSalt
• 1 tspGround black pepper
• 1 English cucumber, thinly sliced
• 2 carrots, julienned or grated
• 50 gGreen onions, sliced

Method

1. Rinse the 300 g of white rice thoroughly. Combine rice with 600 ml of water and 3 g of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.⏱ 20 min timer in cook mode
2. While the rice cooks, heat the 15 ml of canola oil in a large skillet over medium-high heat. Add the 500 g of ground beef and cook, breaking it apart, until fully browned, about 6-8 minutes. Drain any excess fat.⏱ 8 min timer in cook mode
3. Add the 10 g of minced garlic and 10 g of grated ginger to the skillet with the beef. Cook for 1 minute until fragrant.⏱ 1 min timer in cook mode
4. Stir in the 60 ml of soy sauce, 20 g of brown sugar, 10 ml of sesame oil, and 2.5 g of black pepper. Cook for 2-3 minutes, stirring occasionally, until the sauce has slightly thickened and coats the beef.⏱ 3 min timer in cook mode
5. Fluff the cooked rice with a fork. Divide the rice among four bowls. Top each bowl with the Korean-style ground beef.
6. Arrange the thinly sliced 350 g of English cucumber, julienned or grated 160 g of carrots, and sliced 50 g of green onions over the beef and rice. Serve immediately.