Korean Beef Bowls

Ingredients

• 1 1/2 Tbsp honey
• 1 1/2 Tbsp dark brown sugar
• 1 1/2 tsp sesame oil
• 1 1/2 tsp fresh lime juice
• 3 Tbsp soy sauce
• 2 Tbsp water
• 18 oz. 85% lean Angus ground beef
• 1/3 cup chopped green onions, only white and light portion
• 1 Tbsp minced fresh garlic
• 1 Tbsp peeled and minced fresh ginger
• Chopped green onions, chopped unsalted peanuts, sesame seeds, Sriracha, optional
• 2 cups Cooked white or brown rice, or cauliflower "rice"
• Sauteed or steamed veggies, such as spinach, carrots or zucchini, optional

Directions

1. Whisk the honey, brown sugar, sesame oil, lime juice, soy sauce and water in a small bowl until smooth, then put it aside. Warm a 12 to 14-inch non-stick skillet over moderately high heat.
2. Add the beef to the hot skillet in roughly 1-inch crumbles, spacing the pieces out as much as you can. Leave it alone for 2 1/2 – 3 minutes, until the bottom is well browned.
3. Scatter in the green onions, using the white and light parts, along with the garlic and ginger. Stir everything together, breaking the beef into smaller bits, and keep cooking until the meat is fully browned and cooked through, about 2 – 3 minutes more.
4. Add the honey mixture to the skillet. Turn the heat down to medium and simmer for 1 minute, stirring often.
5. Spoon the beef over warm rice, then add green onions, peanuts, sesame seeds and a drizzle of hot sauce if you’d like. Serve with veggies on the side.