Ingredients
Scale
- 1 pound ground beef
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 cup sliced green onions
- 1 cup cooked rice
- 1 tablespoon sesame seeds
- Optional: 1 tablespoon mirin for a touch of sweetness
These ingredients come together like a well-rehearsed orchestra, each playing its part to create a symphony of flavors. Just like my mum’s scones or cinnamon-dusted crumbles, each component has its role, and substitutions can be made — for instance, tamari can replace soy sauce for a gluten-free version, and you can add a dash of chili flakes for an extra kick.
Instructions
- Heat the sesame oil in a large skillet over medium heat. Add the minced ginger and garlic, sautéing for about 2 minutes until fragrant. This step always reminds me of how my mum would fill the kitchen with the smell of toasted spices, signaling that something delicious was on its way.
- Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
- Stir in the soy sauce, miso paste, and optional mirin, mixing well to combine the flavors. Let it cook for another 2 minutes to allow the beef to soak up all the umami goodness.
- Toss in the sliced green onions and sesame seeds, stirring to combine. Cook for an additional 2 minutes until the green onions are just wilted.
- Serve the beef mixture over a bed of warm cooked rice, garnishing with extra sesame seeds and green onions if desired.
These steps are designed to keep things simple and straightforward, much like the recipes my mum would pass down to me, often scribbled in tea-stained notebooks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
