Ingredients
Equipment
Method
- Start by cooking your rice according to your preference or instructions, so it’s ready when the beef is done.
- While the rice cooks, brown your ground beef in a large skillet with the sesame oil over a medium heat. Break up the beef with a spoon, you don't want any large chunks. Cook until there’s no pink left and everything is evenly browned.
- Drain most of the fat from the pan, but leave a small bit behind to keep things juicy and help the sauce stick nicely to the meat.
- Now it’s time to make the sauce right in the same pan. Add the sugar, coconut aminos, garlic powder, ginger, and red pepper flakes. Stir well so every piece of beef gets coated and glossy.
- Let it simmer for about ten minutes so the flavors blend together and the sauce thickens just slightly. Taste a little and see if you want more salt or pepper. If you like more heat, sprinkle in a touch more red pepper flakes.
- Spoon the beef over warm rice and drizzle a little of the pan sauce over the top. Add green onions, sesame seeds, or even a fried egg if you want to make it extra special. Serve straight away while it’s hot and comforting.
Notes
- Swap part of the beef for chopped mushrooms or grated courgette for a lighter meal.
- Soy sauce works if you don’t have coconut aminos. Start with 6 tbsp soy sauce and add a little extra sugar.
Storage
- Cool completely and store in an airtight container for up to 4 days.
- Reheat gently with a splash of water to loosen the sauce.
- Freezes well for up to 3 months.
- Thaw overnight before reheating on the hob.
Nutrition information is automatically calculated, so should only be used as an approximation.