Korean Beef Bowls

Ingredients:
1½ tablespoons ghee or avocado oil, divided
3¾ cups cooked ground beef
½ cup thinly sliced green onions

**Korean beef bowl sauce

5 large eggs (omit for egg-free)
4½ cups cooked white rice or cauli-rice 

**Pickled carrots

FOR TOPPING THE BOWLS: 
4 green onions, thinly sliced
**Sriracha mayo
1 teaspoon sesame seeds
Red pepper flakes (optional)

1. Heat 1 tablespoon of the ghee in a large skillet over medium heat. Once hot, add the ground beef and green onions. Cook for 3 to 4 minutes, until the onions have wilted, then pour the Korean sauce over the beef mixture. Cook for an additional 4 to 5 minutes, until warmed through.

2. Meanwhile, fry the eggs: Heat the remaining ½ tablespoon of ghee in a large skillet over medium heat. Crack the eggs into the skillet and fry for about 4 minutes, or until done to your liking.

3. Reheat the rice either by placing it in a medium-sized saucepan, covered, over low heat for 5 minutes or by microwaving it for about 2 minutes, until hot.

4. To serve, divide the warmed rice, beef mixture, and pickled carrots evenly among five bowls. Top each bowl with a fried egg, some green onions, Sriracha mayo, sesame seeds, and a sprinkle of red pepper flakes, if using, and serve!

**Korean Beef Bowl Sauce
1 (8-ounce) bottle coconut aminos
1 tablespoon unseasoned rice wine vinegar
2 teaspoons toasted sesame oil
½ teaspoon fish sauce
½ teaspoon garlic powder
½ teaspoon ginger powder
¼ teaspoon red pepper flakes

Place the coconut aminos in a medium-sized saucepan over medium heat. Cook, stirring occasionally, for 8 to 10 minutes, until it thickens enough to coat the back of a spoon. Remove from the heat, then stir in the remaining ingredients. Store in the refrigerator for use later in the week.

**Pickled Carrots
8 ounces carrots
2 cups apple cider vinegar, white wine vinegar, or red wine vinegar
2 teaspoons fine sea salt
1 teaspoon black peppercorns

1. Peel the carrots, then shave them into wide ribbons, discarding the cores. The easiest way to do so is to lay the carrots flat on a cutting board and peel them into thin strips down to the core.

2. In a glass bowl or 32-ounce mason jar, whisk together the vinegar, salt, and peppercorns. Add the carrots to the brine, toss or shake to coat the carrots in the brine, then cover and refrigerate. The pickled carrots are ready to eat after 1 day.

**Sriracha Mayo
½ cup avocado oil mayonnaise or vegan mayo
1 tablespoon fresh lime juice (about ½ lime)
1 to 2 tablespoons Sriracha sauce, depending on heat preference

Place all of the ingredients in a bowl and whisk until fully combined. Store in the refrigerator for use later in the week.

SHOPPING LIST

Liquid
1 1/2 T oil

Soy sauce or coconut aminos--8 ounces

Rice wine vinegar--1 T, 

Sesame Oil--2 t, 

Fish Sauce--1/2t, 

Apple Cider Vinegar--2 cups

Mayo--1/2 cup

Sriracha--1/4 cup

Dry Goods
White rice--4 1/2 cups

Cauliflower rice--

Produce
Green onions--1/2 cup

Carrots--8 ounces

Lime--1-2

Dairy

Eggs--5, 

Meat
Ground Beef-- 3 3/4 cup

Seasoning
Sesame seeds

Red pepper flakes

Garlic powder--½ teaspoon 
Ginger powder--½ teaspoon 
Ged pepper flakes--¼ teaspoon 

fine sea salt--2 teaspoons 
black peppercorns--1 teaspoon