Ingredients

• 2 lb ground beef (96/4)
• ¼ cup hoisin sauce
• ¼ cup rice vinegar
• ¼ cup coconut aminos or low-sodium soy sauce
• 2 tsp Chinese five spice
• 8 cloves garlic, crushed (or 8 frozen crushed garlic cubes)
• 1 tbsp fresh ginger, crushed (or 4 frozen crushed ginger cubes)
• ½ cup water
• 1 bell pepper

Steps

1. 1Mark step 1 done

   **Broth:** Combine broth, coconut milk, peanut butter, and sriracha in a large saucepan over medium. Whisk smooth and bring just to a bubble, then drop to low and hold at a simmer until serving. Season with salt at the end.

2. 2Mark step 2 done

   **Beef:** In a large nonstick skillet over medium, cook the ground beef undisturbed 2–3 minutes per side so a good crust forms on both sides, then break it up and finish cooking through.

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3. 3Mark step 3 done

   Stir together hoisin, rice vinegar, coconut aminos, five spice, garlic, ginger, and water. Pour over the cooked beef, stir once, then let it cook 4–5 minutes without stirring until the liquid cooks off and the beef caramelizes on the pan bottom.

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4. 4Mark step 4 done

   **Assemble:** Per bowl — about 2/3 cup rice, 4 oz (112 g) beef, and roughly 3/4 cup (180 g) broth.

5. 5Mark step 5 done

   **Garnish:** Diced seedless cucumber, fresh herbs, toasted sesame seeds, and a squeeze of lime.