Korean Beef Bowls

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1 1/2 Tbsp honey*
1 1/2 Tbsp dark brown sugar (light can be substituted)
1 Tbsp sesame oil
2 tsp fresh lime juice
3 Tbsp soy sauce
2 Tbsp water
2 tsp vegetable oil
18 oz. 85% lean ground beef
1/3 cup chopped green onions, white and light portion
1 Tbsp minced fresh garlic
1 Tbsp peeled and minced fresh ginger
1/2 tsp red pepper flakes (optional)
1 tsp cornstarch mixed with 2 tsp water (optional)
Chopped green onions (green portion), chopped unsalted peanuts, or toasted sesame seeds
2 cups cooked white or brown rice, or cauliflower “rice” (or more as desired)

In a small mixing bowl whisk together honey, brown sugar, sesame oil, lime juice, soy sauce and water. Set aside.
Preheat a 12-inch non-stick skillet over moderately high heat. Crumble beef into 1-inch chunks. Add oil to skillet and beef chunks (while leaving some space between them so they brown and don’t steam).
Let beef cook undisturbed for 2 1/2 - 3 minutes until nicely browned on bottom. Sprinkle in green onions (white/light portion), garlic, ginger and optional red pepper flakes.
Toss and break up beef and continue to cook until beef if fully browned and cooked through, about 2 - 3 minutes longer. If there’s excess fat you can dab some if up using a few balled up paper towels held by tongs.
Pour in honey mixture and reduce heat to medium. If you want the sauce thickened add cornstarch/water mixture at this point. Simmer beef with sauce, stirring frequently for about 1 minute. Taste for more soy sauce or a little salt if needed.
Serve warm over rice, sprinkle with green onions greens, peanuts or toasted sesame seeds.

If preferred you can use all honey or all brown sugar (3 Tbsp of one or the other) in the recipe for sweetening the sauce. You don’t have to use both.
Toppings and sides not including in nutrition. Nutrition is for beef and rice.

Korean Beef Bowls#