Description
Ground beef sizzles in a sweet-soy marinade, mingling with garlic and ginger. Served over steaming rice with crunchy carrots and cucumbers, then laced with creamy gochujang mayo and toasted sesame for an exciting flavor kick.
Ingredients
- 1 pound ground beef
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic minced
- 1 teaspoon red pepper flakes
- 2 cups cooked rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds
- 1/2 cup mayonnaise
- 2 tablespoons gochujang
- 1 teaspoon sriracha
- 1 teaspoon rice vinegar
Instructions
- In a bowl combine soy sauce brown sugar sesame oil grated ginger minced garlic and red pepper flakes then stir in ground beef until evenly coated.
- Heat a skillet over medium heat and cook the marinated beef until browned and cooked through about 5 to 7 minutes.
- In a small bowl whisk together mayonnaise gochujang sriracha and rice vinegar until smooth to make the spicy mayo.
- Divide cooked rice among serving bowls then top each with the cooked beef shredded carrots sliced cucumber and green onions.
- Drizzle spicy mayo over each bowl and sprinkle with sesame seeds before serving.
Notes
- Adjust the amount of gochujang and sriracha in the mayo to control spiciness.
- You can substitute ground turkey or chicken for the beef for a leaner option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with kimchi or pickled vegetables for added flavor contrast.