Korean Beef Rice

Instructions

1. 1

   Peel and mince the garlic, finely grate the ginger and thinly slice the green onions. Use small frozen broccoli florets. Cook the white rice according to the package directions.

2. 2

   Heat the vegetable oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the beef, preferably 90% lean, and cook uncovered for about 6 minutes, breaking it into small crumbles. Check several places with a food thermometer: the beef must reach 160°F/71°C.

3. 3

   Reduce the heat to medium. Stir in the garlic and ginger for 1 minute. Add the soy sauce, brown sugar, 60 ml water and frozen broccoli. Stir, cover with the lid and cook for 3 minutes.

4. 4

   Add the cooked rice directly to the same skillet with the sesame oil and all the green onion. Stir thoroughly, cover and cook over medium heat for 4 minutes, stirring halfway through.

5. 5

   Uncover, increase to medium-high heat and stir for about 1 minute, until the sauce coats the rice without pooling and the broccoli is tender. Check that the rice mixture reaches 165°F/74°C throughout. Divide evenly among four plates.