Gordon’s Crispy Beef and Rice Bowl

Make the pickled veg: In a large mixing bowl, combine the Carrots (2) and Cucumber (1). In a small pot, bring the following to a boil: Kosher Salt (2 tsp), Granulated Sugar (2 tsp), Crushed Red Pepper Flakes (1 tsp), Mirin (1 Tbsp), Rice Vinegar (1 cup), and juice of the Lime (1) and toss to combine.

Pour the pickling liquid over the carrots and cucumbers.

Add the Scallion (1 bunch) and Fresh Cilantro (1 bunch) and set aside.

Make the crispy beef: Season the ground 80/20 Lean Ground Beef (1 lb) with Ground Black Pepper (1 tsp), Kosher Salt (2 tsp), and Crushed Red Pepper Flakes (1 tsp).

Heat a large skillet over medium high heat, add the Grapeseed Oil (1 Tbsp).

Cook the seasoned ground beef, stirring occasionally until the beef begins to brown.

Add the Unsalted Butter (1 Tbsp), Sriracha (2 tsp), Soy Sauce (2 tsp), Sesame Oil (1 tsp), and Fish Sauce (1 tsp) to the beef. Let the mixture cook until the beef begins to caramelize, then add the Garlic (4 cloves) and Fresh Ginger (2 in) and cook until the beef is cooked through.

Fry the eggs: In a small skillet over medium high heat, add the Unsalted Butter (2 Tbsp) and Olive Oil (1 Tbsp).

Once the butter has melted and begins to foam, add the Large Eggs (2) and season with Kosher Salt (to taste), and Crushed Red Pepper Flakes (to taste).

Cook the eggs until the edges are crispy, the whites are set and yolks are still runny.

Assembly: Plate the steamed White Rice (2 cups) and sprinkle with the Scallions (2 sprigs).

Top with the crispy beef and fried eggs and serve with a side of the pickled veggies.