Ingredients

• 1 1/2 pounds ground beef 
• 2 tablespoons butter
• 2 bell peppers, sliced
• 3 shallots, sliced
• 4 cloves garlic, chopped
• 1/4 cup pickled ginger (or 1 tablespoon fresh grated ginger)
• 1/2 cup tamari or soy sauce
• 2–3 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons ginger juice
• 2 tablespoons maple or honey
• 1/4 cup toasted sesame seeds
• 1/3 cup chopped roasted peanuts

• 4 Persian cucumbers, chopped
• 1 tablespoon Gochujang (Korean chili paste)
• 1/4 cup chopped green onion/Thai basil
• 2 tablespoons ginger juice or rice vinegar

Instructions

1. Place the ground beef in a large skillet with a pinch of black pepper. Cook over medium heat, breaking the meat apart while it browns, about 5 minutes. Stir in the butter, bell peppers, garlic, shallots, and ginger, and cook for another 2 minutes.
2. Add the tamari, gochujang, ginger juice, and 1/3 cup water to the skillet. Let the mixture cook for 2–3 minutes, stirring until the sauce thickens and clings to the meat. Stir in the maple syrup or honey and cook 1–2 minutes longer, allowing the beef to caramelize slightly. Remove the pan from the heat and mix in the sesame seeds.
3. While the beef cooks, prepare the salad. In a bowl, combine the chopped cucumbers with 1 teaspoon salt, the chile flakes, ginger juice, and green onions. Let the mixture rest for about 5 minutes.
4. Spoon the beef and peppers over bowls of rice. Serve alongside the cucumber salad and sprinkle roasted peanuts over the top. Add spicy mayo if desired. Enjoy!