Teriyaki Beef Bowls

Instructions

1. Step 1

   On the cutting board, peel and mince the garlic with the chef's knife. Peel and finely grate the ginger with the grater.

   Cookware: Chef Knife, cutting board, grater

2. Step 2

   Bring water to a boil in the saucepan, set the steamer basket over it, and add the cauliflower rice. Cover and steam for 10 minutes, until tender; remove the basket and keep the cauliflower rice in it.

   Timer: 10 min (scalable)

   Ingredients used: 800.0 gr Cauliflower Rice

   Cookware: saucepan — high heat, steamer basket — steam

3. Step 3

   Heat the skillet over medium-high heat, add the ground beef, and brown it for 8 minutes while breaking it into crumbles. Continue until no pink remains and the center reaches 71°C on the food thermometer.

   Timer: 8 min (scalable)

   Ingredients used: 600.0 gr Ground Beef

   Cookware: Food Thermometer — temperature check, skillet — medium-high heat

4. Step 4

   Add the soy sauce, mirin, brown sugar, garlic, and ginger to the cooked beef in the skillet. Reduce to medium-low heat and simmer for 5 minutes, stirring until the sugar dissolves and the sauce is glossy and slightly thickened.

   Timer: 5 min (scalable)

   Ingredients used: 40.0 gr Brown Sugar, 4.0 clove Garlic, 20.0 gr Ginger, 60.0 ml Mirin, 80.0 ml Soy Sauce

   Cookware: skillet — medium-low heat

5. Step 5

   Divide the steamed cauliflower rice into 4 portions and top each with the teriyaki beef and sauce. Serve immediately.