Crockpot beef and Butternut Squash
Weeknight
Searching
evergreen
Kosher Market
These Korean rice bowls are packed with bold, savory-sweet flavors, tender protein, fluffy rice, and fresh vegetables. Quick, customizable, and perfect for an easy weeknight meal or meal prep.
By Tasty N Simple
Add the cucumber, rice vinegar, sugar, hot water, and salt to a bowl. Stir to combine and set aside while you prepare the rest of the dish.
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned.
Add the garlic and ginger and cook for 1 to 2 minutes, until fragrant. Stir in the diced red peppers and cook for 5 minutes, until slightly softened.
In a small bowl, whisk together the gochujang, sriracha, rice vinegar, dark soy sauce, and honey.
Pour the sauce into the skillet and stir to coat the beef mixture. Add the cornstarch slurry and cook, stirring frequently, until the sauce thickens and becomes glossy.
Prepare the rice according to package directions and divide among serving bowls.
Top with the sticky sweet chili beef, pickled cucumbers, carrots, scallions, chili flakes, and sesame seeds.
