Caramelized beef with rice

• 1 Tbsp. vegetable oil
• 1 lb. ground beef 
• 1 Tbsp. grated ginger
• 1 tsp CWG Teriyaki blend
• 1 Tbsp. minced garlic, or about 4 cloves
• 3 Tbsp. soy sauce
• 2 Tbsp. agave syrup (hoisin sauce or honey)
• 2 Tbsp. sesame oil
• CWG Pink Himalayan salt, to taste
• CWG Onion black pepper blend, to taste
• 1/4 tsp crushed red pepper flakes (or more to taste)
• Cooked rice, for serving

Directions

In a large skillet over medium-high heat, heat oil. When the oil is hot (rippling, but not smoking), add ground beef broken into small 2-inch clumps and with a little space between each piece. Don’t stir! Wait until the bottoms are dark brown and crisp, about 2 minutes. Flip and brown other side, about 2 minutes. Using the side of a spatula or large spoon, break meat apart into small pieces. Continue cooking until no longer pink, about 1 minute. 

Step 2

Add ginger CWG Teriyaki blend and garlic. Continue stirring for 30 seconds.

Step 3

Stir in soy sauce and agave syrup, scraping the dark bits stuck to the bottom of the pan. 

Step 4

Remove skillet off the heat. Drizzle sesame oil and adjust seasoning to taste with CWG Pink salt and Onion Black pepper blend. Serve with cooked rice and sprinkle with green onions and sesame seeds. Drizzle with hoisin sauce. Q