Ingredients:

  • 450g lean ground beef (90/10)
  • 280g long grain white rice
  • 710ml water
  • 150g broccoli florets
  • 1 red bell pepper
  • 100g shredded carrots
  • 6 cloves garlic
  • 15ml fresh ginger
  • 60ml low sodium soy sauce
  • 15ml Sriracha
  • 12g brown sugar
  • 5ml toasted sesame oil
  • 3g cornstarch
  • 15ml high smoke point oil

Instructions:

  1. Rinse 280g rice under cold water until the water runs clear. Note: This removes excess starch to prevent gumminess.
  2. Boil 710ml water and add the rice. Cover and simmer on low for 15 minutes until all water is absorbed.
  3. Whisk the sauce by combining soy sauce, Sriracha, brown sugar, sesame oil, and cornstarch. Note: Cornstarch settles, so give it a quick stir right before pouring.
  4. Preheat your skillet with 15ml oil over high heat for 3 minutes until the oil is shimmering and wispy.
  5. Add 450g ground beef to the pan in a flat layer. Let it sit undisturbed for 2 minutes until a dark crust forms.
  6. Break up the beef and add the minced garlic and grated ginger. Sauté for 1 minute until the aroma fills the kitchen.
  7. Toss in vegetables (broccoli, peppers, carrots). Cook for 3 minutes until colors are vibrant but still crisp.
  8. Pour the sauce over the mixture. Stir constantly for 1 minute until the liquid bubbles and turns glossy.
  9. Remove from heat immediately. Overcooking at this stage will turn your veggies into mush.
  10. Fluff the rice and divide into bowls, topping with the sizzling beef and veggie mixture.