Ingredients
1/4
cup seasoned rice vinegar
1/4
cup water
2
tablespoons sugar
1
teaspoon salt
1/2
cup shredded carrots
1/4
cup thinly sliced radishes
1
lb lean (at least 80%) ground beef
1 1/2
teaspoons toasted sesame oil
3
cloves garlic, finely chopped
2
teaspoons finely chopped fresh gingerroot
1/4
cup chopped green onions
1
tablespoon soy sauce
2
teaspoons fish sauce
1
teaspoon honey
1
cup Progresso™ beef flavored broth (from 32-oz carton)
3
cups cooked rice
6
sprigs cilantro
Preparation
In small bowl, stir together vinegar, water, sugar and salt. Add carrots and radishes; cover and refrigerate 35 to 40 minutes or until vegetables are lightly pickled. Drain; cover and refrigerate until ready to use.
Meanwhile, heat 10-inch nonstick skillet over medium-high heat; add beef and 1/2 teaspoon of the sesame oil. Cook 6 to 8 minutes, stirring occasionally, until brown; drain, and set aside. Reduce heat to medium. Add remaining 1 teaspoon sesame oil, the garlic and gingerroot to skillet. Cook and stir about 1 minute or until garlic is fragrant; add beef, green onions, soy sauce, fish sauce and honey. Stir well. Add broth; heat to simmering. Simmer 13 to 15 minutes, stirring occasionally, until broth is mostly absorbed.
Serve over cooked rice; top with pickled vegetables and cilantro.
