Crispy Ground Beef and Rice with Creamy Gochujang Broth

About This Recipe

Extra lean ground beef caramelized in a sweet and umami sesame sauce served over steamed jasmine rice and a high protein gochujang and blended cottage cheese broth.

Ingredients

• ¼ cup (84g) Gochujang
• 1 cup (226g) Low Fat Cottage Cheese
• 3 cups Chicken Broth
• 1 pound Ground Beef (96/4)
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Coconut Aminos (or low sodium soy sauce)
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Toasted Sesame Oil
• 1 Tablespoon (18g) White Miso Paste (optional)
• 4 Green Onions (thinly sliced, white and green parts separated)
• 2 bags (10 oz each) Frozen Jasmine Rice (or 4 cups steamed rice)
• Cucumbers, Sliced Green Onion, Toasted Sesame Seeds or Chili Onion Crunch

Instructions

1. Blend the cottage cheese, broth, and gochujang together. Add to a saucepan over low heat. Stir occasionally. (You’re only looking to warm the broth.)
2. Heat a nonstick pan over medium-high heat with cooking spray or a teaspoon of olive oil before adding the ground beef. Brown one side for 2-3 minutes before breaking apart and fully cooking.
3. While the beef cooks, mix the maple syrup, rice vinegar, coconut aminos, sesame oil, miso paste, and white parts of the sliced green onions together.
4. Add the sauce to the cooked beef, stir together, and cook for another 1-2 minutes untouched until the sauce begins to caramelize on the bottom. It should be nicely browned and crispy.
5. Microwave the frozen steamed rice or prepare your choice of steamed rice to serve. To make 4 bowls, fill each with 1 cup of rice, 1 cup of broth, and 1/4th of the ground beef. Garnish with diced cucumber, the green parts of the green onions, and toasted sesame seeds.