With the easiest Korean beef, shredded cabbage, caramelized kimchi, avocado slices, and the best ever Sriracha mayo. SO SO BOMB.
5 stars (42 ratings)
Ingredients
For the Korean beef
¼cupbrown sugar, packed
¼cupreduced sodium soy sauce
1tablespoonfreshly grated ginger
2teaspoonssesame oil
½teaspoonSriracha, or more to taste
1tablespoonolive oil
2clovesgarlic, minced
1poundground beef
For the kimchi
2teaspoonssesame oil
1cupchopped kimchi
1teaspoonsugar
For the Sriracha mayonnaise
¼cupmayonnaise
1tablespoonSriracha
2teaspoonsfreshly squeezed lime juice
For the bowls
1cupfarro
1 ½cupsshredded purple cabbage
1avocado, halved, peeled, seeded and thinly sliced
2green onions, thinly sliced
¼teaspoonsesame seeds
Instructions
FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
FOR THE KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
FOR THE BOWLS: Cook farro according to package instructions.
Divide farro into bowls. Top with ground beef mixture, kimchi, cabbage and avocado, drizzled with Sriracha mayonnaise and garnished with green onions and sesame seeds, if desired.