Korean Ground Beef Stir-Fry

Name: Korean Ground Beef Stir-Fry
Total time: 50
Yield: 8
Ingredients: 2.25 cups water; 1.5 cups uncooked jasmine rice, rinsed and drained; 4 stalks scallions, white and green parts thinly sliced, divided; 3.3333332538605 tablespoons white wine vinegar; 1 pinch salt; 3 teaspoons olive oil, divided; 2 medium zucchini, halved lengthwise and cut into half-moon slices; 1 (8 ounce) package button mushrooms, thinly sliced; 4 large carrots, shaved into strips using a vegetable peeler; salt and ground black pepper to taste; 6 tablespoons soy sauce, divided; 2 tablespoons sesame oil; 2 tablespoons white sugar; 4 cloves garlic, minced; 2 (1 inch) pieces fresh ginger, peeled and minced, or more to taste; 2 pounds ground beef; 4 teaspoons Sriracha sauce

Recipe by Cyndi Welch from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

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2.25 cups water
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1.5 cups uncooked jasmine rice, rinsed and drained
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4 stalks scallions, white and green parts thinly sliced, divided
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3.3333332538605 tablespoons white wine vinegar
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1 pinch salt
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3 teaspoons olive oil, divided
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2 medium zucchini, halved lengthwise and cut into half-moon slices
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1 (8 ounce) package button mushrooms, thinly sliced
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4 large carrots, shaved into strips using a vegetable peeler

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salt and ground black pepper to taste
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6 tablespoons soy sauce, divided
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2 tablespoons sesame oil
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2 tablespoons white sugar
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4 cloves garlic, minced
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2 (1 inch) pieces fresh ginger, peeled and minced, or more to taste
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2 pounds ground beef
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4 teaspoons Sriracha sauce

Instructions

Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Gently fluff with a spoon and keep warm.
While the rice is cooking, combine scallion whites, vinegar, and salt for the pickled scallions in a small bowl. Set aside to pickle while you start the stir-fry.
Heat 1/2 of the olive oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and carrots; season with salt and pepper. Stir-fry until crisp-tender, 3 to 5 minutes.
Combine 1/2 of the soy sauce with sesame oil and sugar in a small bowl; whisk until well blended. Pour over vegetables in skillet and toss to coat. Remove vegetable mixture from the skillet and keep warm.
Heat remaining olive oil in the same skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add beef; cook and stir in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in remaining soy sauce.
Ladle rice into bowls. Top with beef, vegetables, and pickled scallions. Sprinkle with scallion greens and drizzle Sriracha over top.