Korean-Style Beef Bowls With Zucchini Noodles | SheerLuxe

Ingredients

• 125g of brown rice
• 590ml of water, divided
• Kosher salt and freshly ground black pepper
• 110g of shredded carrot
• 235ml of rice vinegar
• 2 tbsp of tamari
• 2 tsp of honey
• 1 tsp of toasted sesame oil
• ¼ tsp of red pepper flakes
• 455g of ground beef
• 2 spring onions, thinly sliced
• 1 tsp of avocado or extra-virgin olive oil
• 180g of baby spinach
• 2 cloves of garlic, minced
• 225g of zucchini noodles
• 36g of unsalted cashews, soaked in water overnight and drained
• 60ml of rice vinegar
• 2 tbsp of white miso paste
• 2 tbsp of water
• 1 tbsp of chopped fresh ginger
• 1½ tsp of toasted sesame oil
• 1 tsp of honey
• 1 clove of garlic, chopped
• Freshly ground black pepper