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Crispy Ground Beef and Rice with Creamy Gochujang Broth
4 bowls
| prepHeat nonstick pan over medium-high heat with cooking spray | |||
| 1 pound ground beef (96/4) | Brown ground beef, breaking apart | Add sauce to beef, cook until crispy, 1–2 min | Microwave rice & assemble bowls, top with garnish |
| 2 tablespoons maple syrup | Mix sauce ingredients together | ||
| 2 tablespoons rice vinegar | |||
| 2 tablespoons coconut aminos | |||
| 1 tablespoon toasted sesame oil | |||
| 1 tablespoon white miso paste (optional) | |||
| 4 green onions, white parts, thinly sliced | |||
| 1/4 cup / 84 g gochujang | Blend gochujang, cottage cheese, broth; warm on low | ||
| 1 cup / 226 g low fat cottage cheese | |||
| 3 cups chicken broth | |||
| 2 bags (10 oz each) frozen jasmine rice | |||
| 4 green onions, green parts, thinly sliced | |||
| Cucumbers, sliced | |||
| Toasted sesame seeds or chili onion crunch | |||
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