Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
21
High
Nutrition per serving
Calories416.1 kcal (21%)
Total Fat12.5 g (18%)
Carbs44 g (17%)
Sugars7.3 g (8%)
Protein30.3 g (61%)
Sodium590 mg (29%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¼ cupreduced-sodium soy sauce
2 teaspoonslight brown sugar
1 teaspoontoasted sesame oil
½ teaspooncrushed red pepper flakes
cooking spray
1 pound93% lean ground beef
¼ cupyellow onion
chopped
2garlic cloves
crushed
1 teaspoonfresh ginger
grated
3 cupsbrown rice
cooked
1cucumber
small, sliced, skin on
2 tablespoonsgochujang sauce
2 tablespoonsesame seeds
2scallions
sliced
Instructions
Step 1
Combine the soy sauce, 2 tablespoons water, brown sugar, sesame oil, and pepper flakes in a small bowl.
Step 2
Heat a large, deep, nonstick skillet over high heat.
Step 3
When the pan is hot, spray with oil.
Step 4
Brown the ground beef, using a wooden spoon to break it into small pieces as it cooks, until cooked through, about 5 minutes.
Step 5
Add the onion, garlic, and ginger and cook for about 1 minute, until soft.
Step 6
Pour the sauce over the beef, cover, and simmer on low heat for about 10 minutes to allow the flavors to meld.
Step 7
SERVE NOW: To assemble the bowls, place 3/4 cup rice in each bowl, and top with a scant 2/3 cup beef, cucumber, gochujang, sesame seeds, and scallions.
Step 8
FREEZER: STORE BEEF AND RICE FOR UP TO 6 MONTHS (THAW OVERNIGHT IN THE FRIDGE BEFORE REHEATING)
Step 9
MEAL PREP: Divide the beef and rice into 4 meal prep containers and store the toppings separately.
Step 10
When ready to eat, reheat and top with the cucumber, gochujang, sesame seeds, and scallions.
Notes
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