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Ginger Soy Ground Beef Bowls
Andre Lewis

Ginger Soy Ground Beef Bowls

Soy, ginger and pear turn browned ground beef into a glossy bowl topping that is savory first and lightly sweet. The crock is useful for holding a crowd batch without drying it. Rice stays separate, and sesame oil enters at the end where its aroma survives.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 4 cloves garlic minced
  • 1 tbsp grated fresh ginger
  • 1 ripe pear peeled and grated
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup packed light brown sugar
  • 1/2 cup low-sodium beef broth
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 6 cups cooked long-grain white rice
  • 2 cups sliced cucumbers

Method
 

  1. Brown the beef and onion for 9 minutes until the beef reaches 160°F and drain the fat.
  2. Stir in the garlic and ginger for 30 seconds and transfer the mixture to a 4-quart crockpot.
  3. Add the pear, soy sauce, brown sugar and broth and cook covered on low for 2 1/2 to 3 hours.
  4. Stir in the rice vinegar and sesame oil and cook uncovered on high for 10 minutes until glossy.
  5. Divide the rice among 8 bowls, add the beef, and place 1/4 cup cucumber slices beside each serving.