Asian Beef Rice Bowls

A pound of ground beef gets rich and savory flavor from finely chopped garlic, fresh ginger and soy sauce, plus a topping of crunchy quick-pickled vegetables in these easy rice bowls.

Ingredients

1/4       cup seasoned rice vinegar

1/4       cup water

2          tablespoons sugar

1          teaspoon salt

1/2       cup shredded carrots

1/4       cup thinly sliced radishes

1          lb lean (at least 80%) ground beef

1 1/2    teaspoons toasted sesame oil

3          cloves garlic, finely chopped

2          teaspoons finely chopped fresh gingerroot

1/4       cup chopped green onions

1          tablespoon soy sauce

2          teaspoons fish sauce

1          teaspoon honey

1          cup Progresso™ beef flavored broth (from 32-oz carton)

3          cups cooked rice

6          sprigs cilantro

Directions

1.   In small bowl, stir together vinegar, water, sugar and salt. Add carrots and radishes; cover and refrigerate 35 to 40 minutes or until vegetables are lightly pickled. Drain; cover and refrigerate until ready to use.

2.     Meanwhile, heat 10-inch nonstick skillet over medium-high heat; add beef and 1/2 teaspoon of the sesame oil. Cook 6 to 8 minutes, stirring occasionally, until brown; drain, and set aside. Reduce heat to medium. Add remaining 1 teaspoon sesame oil, the garlic and gingerroot to skillet. Cook and stir about 1 minute or until garlic is fragrant; add beef, green onions, soy sauce, fish sauce and honey. Stir well. Add broth; heat to simmering. Simmer 13 to 15 minutes, stirring occasionally, until broth is mostly absorbed.

3.     Serve over cooked rice; top with pickled vegetables and cilantro.

    

Source: Asian Beef Rice Bowls