Ingredients

• 1/4 cup low sodium soy sauce*
• 2 teaspoons light brown sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• cooking spray
• 1 pound 93% lean ground beef
• 1/4 cup chopped yellow onion
• 2 garlic cloves, crushed
• 1 teaspoon fresh grated ginger
• 3 cups cooked brown rice
• 1 small sliced cucumber, skin on
• 2 tablespoons Gochujang Sauce, or more if desired*
• 1/2 tablespoon sesame seeds
• 2 sliced scallions, white and green parts

Instructions

1. In a small bowl, mix together the soy sauce, 2 tablespoons water, brown sugar, sesame oil, and red pepper flakes until combined.
2. Heat a large deep nonstick skillet over high heat. Coat the pan with cooking spray and add the ground beef. Cook for about 5 minutes, breaking the meat apart with a wooden spoon, until fully browned.
3. Stir in the chopped onion, garlic, and grated ginger. Cook for 1 minute until fragrant.
4. Pour the prepared sauce over the beef mixture. Cover the skillet and reduce the heat to low. Allow it to simmer for 10 minutes.
5. To build each bowl, place 3/4 cup of rice into the bottom of a bowl. Add a scant 2/3 cup of the beef mixture on top. Finish with sliced cucumbers, gochujang sauce, sesame seeds, and scallions.

• Protein swap:
  Ground turkey, or chicken can replace the beef. Vegetarian alternatives such as crumbled tofu, Beyond Beef, or Impossible Burger also work well.
• Extra protein:
  Top each bowl with a fried egg.
• Add vegetables:
  Sauteed mushrooms, bok choy, edamame, or shredded carrots are great additions.
• Pickled toppings:
  Pickled onions, cucumbers, carrots, or kimchi can add tangy flavor.
• More heat:
  Add fresh sliced jalapeños for additional spice.
• Lower-carb option:
  Serve the beef over cauliflower rice or vegetable rice instead of brown rice.
• Lettuce wraps:
  Skip the rice and spoon the beef mixture into large lettuce leaves.