1-2tablespoonsSriracha saucestart with one the first time you make it
½teaspoonsaltor to taste
Sriracha Sauce Topping:
1tablespoonto 1/4 cup Sriracha*
2 to 3tablespoonshoneyto taste
waterif needed, to thin
Vegetable Rice Bowls:
2cupscooked brown rice
1cupgrated carrotsabout 2 medium carrots
1cupthinly sliced cabbage
4green onionssliced (optional)
sesame seeds for garnishoptional
Cook Beef Mixture: Heat oil in a large skillet over medium-high heat. Add beef and break it up, then add the garlic, ginger, onion, and red pepper. Cook until beef is no longer pink and vegetables are cooked. Stir in the 1-2 tablespoons Sriracha and salt to taste.
Make Sriracha Sauce Topping: while beef and vegetables are cooking, mix all the topping ingredients in a bowl and whisk until smooth. If needed, add a bit of water to thin to pouring consistency (I needed about a teaspoon of water).
Assemble Bowls: divide spinach between 4 bowls and top each with 1/2 cup of rice and a 1/4 of the beef mixture. Arrange the carrots and cabbage over the bowls. Drizzle some of the Sriracha sauce topping over all, leaving some to serve at the table. Garnish with green onions and sesame seeds if desired.
*This makes a spicy sauce - to make the sauce less spicy, use only 1 to 3 tablespoons Sriracha, as desired.Variations: You can use any ground meat or even leftover shredded meat as well as other raw vegetables.