Korean Beef Rice Bowls

Ingredients

• 4 cups cooked rice about 1 1/3 cups uncooked, or use minute or instant rice
• 1 teaspoon sesame oil
• 1 pound lean ground beef
• 3 cloves garlic finely minced or pressed
• 4 tablespoons low sodium soy sauce
• 1 tablespoon minced ginger
• 3 tablespoons brown sugar
• sriracha (optional, unless you’re Lyla)
• 1 cup carrots cut julienne style (buy themm pre-cut)
• chopped green onions, toasted sesame seeds, red pepper flakes (optional) for serving

Directions

1. Prepare the rice according to package directions (if using instant or minute rice), or cook the rice in a pot or rice cooker (using 1 1/3 cups rice and 2 1/2 cups water)
2. Heat a large non-stick skillet over medium-high heat at add the sesame oil.
3. Add the ground beef to the hot skillet and brown until almost cooked through (about 6-10 minutes).
4. Add the garlic, soy sauce, ginger, brown sugar, and sriracha to the skillet and stir well until a small amount of sauce forms.
5. Add the carrots and cook for about 2 more minutes until the carrots soften slightly.
6. Serve the beef mixture over rice and garnish with chopped green onions, toasted sesame seeds, and a small sprinkling of red pepper flakes (garnishes optional).