# What You’ll Need:
→ Rice
01 - 1 1/2 cups long-grain white rice
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Beef Mixture
04 - 1 lb ground beef
05 - 1 tablespoon vegetable oil (optional)
06 - 1 small onion, diced
07 - 2 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 medium bell pepper, diced (optional)
10 - 1/2 cup chili sauce (for example Sriracha or gochujang-based chili garlic sauce)
11 - 2 tablespoons soy sauce
12 - 1 tablespoon brown sugar
13 - 1 teaspoon sesame oil
14 - 1/2 teaspoon ground black pepper
→ Garnishes
15 - 2 green onions, thinly sliced
16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro leaves (optional)
# How to Make It:
01 - Rinse rice under cold water until runoff is clear. Combine rice, water and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer until tender, about 15 minutes. Remove from heat and let stand, covered, 5 minutes; fluff with a fork.
02 - Heat a large skillet over medium-high heat. If using, add vegetable oil, then add ground beef and cook, breaking it into pieces, until no longer pink and beginning to brown. Drain excess fat if needed.
03 - Add diced onion, minced garlic and grated ginger to the skillet with the beef. Sauté 2–3 minutes until the onion softens. If using, stir in diced bell pepper and cook 1–2 minutes until slightly tender.
04 - Stir in chili sauce, soy sauce, brown sugar, sesame oil and black pepper. Reduce heat to medium and simmer 3–4 minutes, stirring occasionally, until the sauce thickens and evenly coats the beef.
05 - Divide cooked rice among four bowls and spoon the spicy beef mixture over the rice.
06 - Finish with sliced green onions, toasted sesame seeds and cilantro if desired. Serve immediately.
