INGREDIENTS
• 1/4 cup (54 g) firmly packed light brown sugar
• 1/4 cup (60 ml) low-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1/4 teaspoon ground dry ginger
• 1/4 teaspoon red pepper flakes
• 1 tablespoon Garlic-Infused Oil, made with vegetable oil or purchased equivalent
• 1 pound (455 g) lean ground beef
• 1/4 cup (16 g) chopped scallions, green parts only
• 1/4 teaspoon white sesame seeds optional
INSTRUCTIONS
1. Whisk together the brown sugar, soy sauce, toasted sesame oil, ginger and hot pepper flakes in a small bowl.
2. Heat your wok or a large, deep skillet over medium-high heat. Add oil and heat until shimmering. Break meat with hands and add to hot wok or pan. Stir-fry the beef, breaking up with a spatula as you go. After about 1 to 2 minutes or when the beef is about halfway cooked through add the sauce and continue to stir-fry until beef is cooked all the way through. Add scallions and sesame seeds if using and give the beef one last toss.
3. Serve immediately with hot rice, white or brown. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the microwave or on the stovetop. (This makes a great lunch to take to the office, by the way).
