korean beef bowls

Everyone but Gage enjoyed these Korean beef bowls from Cooking Classy. The recipe below doubles the sauce from the original, which I'd do next time. 

Ingredients

• 3 Tbsp honey
• 3 Tbsp dark brown sugar (light can be substituted)
• 1 Tbsp sesame oil
• 1 Tbsp fresh lime juice
• 1/3 cup gluten free soy sauce
• 4 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 (green portion), chopped peanuts, sesame seeds, Sriracha (optional)
• 2 cups cooked white or brown rice
• Sautéed or steamed veggies (I used Trader Joe's fresh stir fry mix stir fried in veggie and a bit of sesame oil)

Instructions

1. In a small mixing bowl whisk together honey, brown sugar, sesame oil, lime juice, soy sauce and water. Set aside.
2. Preheat a 12 to 14-inch non-stick skillet over moderately high heat. Crumble beef into about 1-inch pieces into skillet, leaving a little space between.
3. Let beef cook undisturbed for 2 1/2 - 3 minutes until nicely browned on bottom. Sprinkle in green onions (white/light portion), garlic and ginger.
4. Toss and break up beef and continue to cook until beef if fully browned and cooked through, about 2 - 3 minutes longer. 
5. Pour in honey mixture. Reduce heat to medium, then let simmer, stirring frequently, 1 minute.
6. Serve over rice with veggies and toppings of choice.