Categories: Asian

Ingredients

• Beef:
• 1 pound ground beef, preferably grass-fed and organic
• 3 cloves garlic, minced
• 3 scallions, white part only, thinly sliced
• 1-inch piece ginger, minced
• Sauce:
• 1/2 cup soy sauce
• 3 tablespoons gochujang (Korean red chile paste)
• 1 tablespoon honey
• 4 teaspoons sesame oil
• Sticky Rice:
• 1 1/2 cups short-grain white rice
• 1 1/2 tablespoons avocado oil
• Sliced cucumber, for serving
• 1 head butter lettuce, separated into whole leaves

Directions

1. For the beef: Add the beef to a medium skillet over medium-low heat. Cook, breaking up with a wooden spoon and slowly rendering the fat, 8 to 10 minutes. Using a large spoon remove half of the rendered fat and discard. Add the garlic, scallions and ginger and cook an additional 2 to 3 minutes. Set aside.

2. For the sauce: Stir together the soy sauce, gochujang, honey and sesame oil in a small bowl. Stir some of the sauce into the beef, a few tablespoons at a time, until seasoned to your taste. Set aside.

3. For the sticky rice: Rinse the rice until the water runs clear. Combine the rice, oil and 1 1/2 cups water in a pressure cooker or Instant Pot®. Cook on high pressure, 8 minutes. Allow the steam to release slowly, for about 5 minutes, then remove the lid. Roll the beef, sticky rice, sauce and cucumber slices in lettuce leaves and eat.

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