Spicy Korean Beef Bowl Recipe

72 hrs. Before Service

Step 1: Thaw beef crumbles in cooler.

24 hrs. Before Service

Step 1: Measure ginger, garlic, red pepper flakes and brown sugar.  Thoroughly mix together then store in a covered labeled container.

Step 2: Whisk together tamari and water.  Store in a covered and labeled container in the cooler.

Step 3: Thinly slice scallions and store in a covered and labeled container in the cooler.

Step 4: Peel and slice cucumbers.  Store in a covered and labeled container in the cooler.

Step 5: Slice jalapenos and store in a covered and labeled container in the cooler.

Step 6: Dice onion and store in a covered and labeled container in the cooler.

Day of service

Step 1: Heat oil in tilt skillet over medium heat.

Step 2: Sauté onions for 5-7 minutes, until soft and translucent.

Step 3: Add seasoning mixture and cook for 1 minute.

Step 4: Add Beef Crumbles and stir to combine with spices.

Step 5: Add the tamari and water and bring to a boil.

Step 6: Reduce to a simmer and cook until the liquid had reduced 80% and the meat reached 165°F.

Step 7: Mix in sliced scallions.

Step 8: Prepare brown rice according to manufacturers instructs and hold in warmer until ready to build bowls.

Assembly:

Step 1: In a bowl, scoop a cup of brown rice.

Step 2: Use a #10 scoop to portion the beef over brown rice.

Step 3: Top with 2 Tbsp. of shredded carrots, 4 slices of cucumber and 2 jalapeno slices.

Step 4: Serve with a sriracha packet.