Ingredients
- 4 cups cooked rice (white, brown, or cauliflower)
- 1 lb ground beef (85–93% lean) or ground chicken
- 1 tbsp neutral oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 scallions, whites and greens divided, sliced
- 0.5 tsp smoked paprika
- 0.25–0.5 tsp red pepper flakes
- 0.25 tsp black pepper
- 0.25 tsp kosher salt
- 0.33 cup low-sodium soy sauce (or tamari)
- 1.5–2 tbsp gochujang
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 0.5 cup water or broth
- 2 tsp cornstarch
- 0.5 tsp sesame oil (finish)
- toasted sesame seeds (topping)
- cucumber ribbons (topping, optional)
- lime wedges (topping, optional)
Equipment
- 12-inch skillet
- mixing bowl
- whisk
- knife and cutting board
- rice cooker (optional)
- Instant-read thermometer
Method
- Whisk the firecracker sauce until smooth.
- Heat oil in a large skillet over medium-high. Sauté garlic and ginger 20–30 sec.
- Add beef plus Spice Bloom to season the raw ground beef with spices; cook until browned and 160°F/71°C (chicken 165°F/74°C).
- Stir in scallion whites. Pour in sauce; simmer 1–2 min until glossy and thickened.
- Spoon over hot rice. Top with scallion greens, sesame, cucumbers, and a drizzle of sesame oil.
- Adjust heat/sweet to taste and serve.
Nutrition
Calories: 520kcalCarbohydrates: 62gProtein: 29gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 980mgPotassium: 680mgFiber: 3gSugar: 14gVitamin A: 300IUVitamin C: 12mgCalcium: 70mgIron: 4mg
Notes
GF: Use tamari and GF gochujang. DF: Naturally dairy-free. Lighter: Use 93% lean beef or ground chicken; halve sweetener. Veg add-ins: Broccoli, snap peas, or carrots—steam in sauce 2–3 minutes. Equipment: 12-inch skillet, rice cooker (optional), instant-read thermometer. Alternate Methods: Sheet-Pan 425°F for 10–12 min. Air Fryer 380°F for 7–9 min. Toss with sauce after cooking.
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