Spicy Korean Beef Bowl

72 hrs. Before Service

1. Thaw beef crumbles in cooler.

24 hrs. Before Service

1. Measure ginger, garlic, red pepper flakes and brown sugar.  Thoroughly mix together then store in a covered labeled container.
2. Whisk together tamari and water.  Store in a covered and labeled container in the cooler.
3. Thinly slice scallions and store in a covered and labeled container in the cooler.
4. Peel and slice cucumbers.  Store in a covered and labeled container in the cooler.
5. Slice jalapenos and store in a covered and labeled container in the cooler.
6. Dice onion and store in a covered and labeled container in the cooler.

Day of service

1. Heat oil in tilt skillet over medium heat.
2. Sauté onions for 5-7 minutes, until soft and translucent.
3. Add seasoning mixture and cook for 1 minute.
4. Add Beef Crumbles and stir to combine with spices.
5. Add the tamari and water and bring to a boil.
6. Reduce to a simmer and cook until the liquid had reduced 80% and the meat reached 165°F.
7. Mix in sliced scallions.
8. Prepare brown rice according to manufacturers instructs and hold in warmer until ready to build bowls.

Assembly:

1. In a bowl, scoop a cup of brown rice.
2. Use a #10 scoop to portion the beef over brown rice.
3. Top with 2 Tbsp. of shredded carrots, 4 slices of cucumber and 2 jalapeno slices.
4. Serve with a sriracha packet.