Ingredients:

  • 450g (1 lb) Lean Ground Beef (90/10)
  • 3 Cloves Garlic, minced
  • 15g (1 tbsp) Fresh Ginger, grated
  • 5ml (1 tsp) Toasted Sesame Oil
  • 2.5ml (1/2 tsp) Crushed Red Pepper Flakes
  • 60ml (1/4 cup) Low Sodium Soy Sauce
  • 45g (3 tbsp) Light Brown Sugar
  • 15ml (1 tbsp) Gochujang
  • 5ml (1 tsp) Rice Vinegar
  • 2 cups Cooked Jasmine Rice
  • 200g (2 cups) Broccoli Florets, steamed
  • 4 Large Eggs
  • 2 Scallions, thinly sliced
  • 5ml (1 tsp) Toasted Sesame Seeds

Instructions:

  1. Prep the rice. Start your 2 cups of jasmine rice first. Note: Rice takes longer than the beef, so time it accordingly.
  2. Sear the beef. Heat a large skillet over medium high heat. Add the 450g ground beef and cook for 5-7 minutes until deeply browned and crispy.
  3. Drain the excess. Tilt the pan and spoon out most of the rendered fat, leaving about 15ml for flavor.
  4. Sauté the aromatics. Stir in the 3 cloves of minced garlic and 15g of grated ginger. Cook for 1 minute until the aroma fills the room.
  5. Build the sauce. Add the 60ml soy sauce, 45g brown sugar, 15ml gochujang, 5ml rice vinegar, and 2.5ml red pepper flakes.
  6. Glaze the meat. Reduce the heat to medium. Simmer for 2-3 minutes until the sauce thickens and coats the beef like a glossy lacquer.
  7. Steam the greens. While the sauce thickens, steam your 200g of broccoli until vibrant green and tender crisp.
  8. Fry the eggs. In a separate small pan, fry your 4 eggs until the whites are set but the yolks are still liquid gold.
  9. Finish with oil. Turn off the heat on the beef and stir in the 5ml toasted sesame oil. Note: Adding it last preserves the fragrance.
  10. Assemble the bowls. Divide the rice into 4 bowls. Top with the glazed beef, broccoli, and a fried egg. Sprinkle with sliced scallions and toasted sesame seeds.