Lean Ground Beef Bulgogi Bowls with Sliced Cucumbers & Jasmine Rice

In a small bowl, whisk soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes.

Heat a large skillet over medium-high heat. Add ground beef and brown for 6 minutes, breaking into crumbles.

Drain any excess liquid, pour bulgogi sauce into the pan, and simmer for 3 minutes until meat is caramelized and glossy.

Toss sliced cucumbers with rice vinegar and sesame seeds.

Divide jasmine rice and bulgogi beef into primary container compartments.

Place sesame cucumbers into secondary compartments and garnish meat with green onions.