Korean-Style Beef Bowls

• 1.25 lb grass-fed ground beef
• 4 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1/4 cup tamari
• 2 tbsp raw honey
• 1 tbsp toasted sesame oil
• 1, thinly sliced cucumber
• 2 tbsp rice vinegar
• 3 cups cooked brown rice
• 3, sliced green onions
• 1 tbsp sesame seeds

Instructions

1. Toss the cucumber with the rice vinegar and a pinch of salt; set aside to quick-pickle.
2. Brown the beef in a skillet over medium-high heat, breaking it up, about 6 minutes. Drain excess fat.
3. Add the garlic and ginger; cook 1 minute.
4. Stir in the tamari, honey, and sesame oil and simmer 2 minutes until glossy.
5. Serve the beef over brown rice, topped with the pickled cucumber, green onions, and sesame seeds.

Tips

• Grass-fed beef has a better fat profile, with more omega-3s than grain-finished.
• The quick-pickled cucumber cuts the richness — do not skip it.

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