Careme

Instructions

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1. 1.

   Season 1 lb ground beef with 1 teaspoon Morton kosher salt flakes, gently distributing the salt without kneading the meat. Let it stand while you prepare the vegetables and rice; the soy sauce will supply additional seasoning later.

2. 2.

   Strip the tough stems from 8 oz lacinato kale and thinly slice the leaves. Mince 2 cloves garlic. Thinly slice 2 medium green onions, keeping the whites and greens separate.

3. 3.

   Rinse 1/2 cup dry jasmine rice and drain. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

4. 4.

   Stir together the sauce in a small bowl:

   • 1 tablespoon finely grated fresh ginger
   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons brown sugar
   • 1 teaspoon toasted sesame oil
   • 1/4 teaspoon red pepper flakes, if using

   Mix until the sugar mostly dissolves.

5. 5.

   Heat a large skillet over medium-high heat. Add the seasoned beef, pressing it into a thin layer. Cook undisturbed for 3 minutes to brown, then break it into bite-size pieces and cook for another 3–4 minutes. Spoon off excess rendered fat, leaving about 2 teaspoons in the skillet.

6. 6.

   Add the prepared garlic and green onion whites to the beef and stir for 30 seconds. Add the sliced kale and 2 tablespoons water. Cover for 2 minutes, then uncover and stir-fry for 2–3 minutes, until the kale is tender and the water has evaporated.

7. 7.

   Pour in the ginger-sesame sauce and toss for 1–2 minutes, until it lightly coats the beef and kale and the beef reaches 160°F.

8. 8.

   Fluff the rice and divide between two bowls. Spoon the beef and kale over it, then finish with the prepared green onion greens and 1 teaspoon sesame seeds.

Want more detail? See the temperature guide.