2teaspoonsSriracha hot sauce, crushed red pepper flakes, or chili garlic sauce
1bunchgreen onion, chopped
hot cooked brown or white rice, for serving
Fresh cucumber, sliced, for serving
Instructions
Heat a large skillet over medium high heat. Season beef with black pepper and add to skillet. Cook, stirring and crumbling into small pieces with a wooden spoon, until browned. Drain excess grease. (Optional: put beef in a food processor. Pulse it 2-3 times into very small pieces, and then return it to the pan.)
Add sesame oil, garlic and ginger. Stir in brown sugar, soy sauce, and sriracha (or crushed red pepper of chili sauce). Cook for a few minutes, allowing some of the sauce to absorb into the meat.
Add half of the chopped green onions, reserving the rest for garnish. Serve over hot cooked rice, garnished with chopped green onion.
Video
Notes
Ginger: fresh is best for this recipe, (TIP freeze the leftover root for use in another recipe), or substitute 1/4 teaspoon ground ginger.Meat: could substitute ground turkey or chicken.Make Ahead Instructions: This is a great meal to make a few hours or day ahead of time--it reheats well on the stove!Freezing Instructions: Allow the mixture to cool, then place in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove.