Gingered Beef, Rice, and Cucumber Bowls
These gingered beef, rice, and cucumber bowls are a quick, nourishing, and low-oxalate meal burst
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Cooking tools:
- Microplane
- Garlic press
- Fine-mesh sieve
- Saucepan
- Skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Peeler
- Serving bowl
- Stove
- Whisk
- Kitchen towel
Ingredients
- 1½ cups white jasmine rice, rinsed and drained
- 2¼ cups water
- 1 pinch sea salt
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 tablespoon finely grated fresh ginger
- 3 cloves garlic, crushed
- 4 tablespoons coconut aminos
- 2 tablespoons brown rice vinegar
- 1 tablespoon raw honey
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoons sea salt
- 2 tablespoons lime juice
- 4 Persian cucumbers, julienned (or thinly sliced)
- 2 mangos, peeled and sliced
- 3 green onions, thinly sliced
- 1 large handfuls fresh mint
- 1 cup cilantro, chopped
- 2 limes, cut into wedges
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