Ingredients
Method
Sear the Beef
- Heat a large skillet over medium-high heat. Once hot, add the ground beef and let it sit undisturbed for 2 to 3 minutes to develop a deep, caramelized crust.
- Break the beef into chunks and continue browning. During the final 2 minutes of cooking, stir in the minced garlic until it is fragrant and softened.
Drain and Build the Sauce
- Carefully drain the excess fat from the pan so the sauce can coat the beef properly without becoming greasy.
- Stir in the brown sugar, soy sauce, sesame oil, ginger, salt, pepper, and crushed red pepper, ensuring the beef is evenly coated.
Simmer Until Glossy
- Let the mixture bubble for 2 to 3 minutes, stirring occasionally, until the sauce reduces into a thick, shiny glaze that clings to the beef.
Finish the Bowls
- Spoon the beef over bowls of steamed jasmine rice and garnish generously with the sliced green onions.
Nutrition
Notes
Searing Secret: For the best flavor, do not stir the beef immediately. Letting it sit in the hot skillet for a few minutes creates the crispy Maillard reaction edges that define this dish.
Ingredient Tip: Always use low-sodium soy sauce. Because the glaze reduces and concentrates in the pan, regular soy sauce may result in a dish that is far too salty.
Storage Tip: This beef stores beautifully in an airtight container for up to 4 days. When reheating, add a small splash of water to loosen the glaze and keep the meat juicy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.