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1. Rinse the brown rice, then combine with the water in a medium pot. Bring to a boil, cover, reduce to a low simmer and cook for 40 minutes until tender. Rest covered for 10 minutes, then fluff.
1.5 cup Brown rice, uncooked,
3 cup Water
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2. While the rice cooks, simmer the edamame in boiling water for 4 minutes, drain, and rinse under cold water. Set aside.
2 cup Shelled edamame, frozen
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3. Whisk the juice of both limes with the light soy sauce, honey, and toasted sesame oil until the honey dissolves. Set the sauce aside.
4 tbsp Light soy sauce,
2 piece Limes,
1 tbsp Honey,
2 tsp Toasted sesame oil
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4. Slice the cucumber into half-moons, cut the carrots into thin matchsticks, thinly slice the radishes, and shred the red cabbage if not already shredded. Slice the scallions, separating whites from greens. Mince the garlic.
4 clove Garlic,
4 piece Scallions,
1 piece Cucumber,
2 piece Carrots,
2 cup Red cabbage, shredded,
4 piece Radishes
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5. Heat a large skillet or wok over high heat until very hot. Add the neutral oil, then the ground beef, breaking it into small pieces. Cook undisturbed for 2 minutes, then stir and cook 4 to 5 minutes more until browned and crisp at the edges.
1 lb Lean ground beef,
1 tbsp Neutral oil
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6. Push the beef aside, add the ginger, garlic, and scallion whites, and stir for 30 seconds until fragrant. Pour the Shaoxing wine into the hot pan and let it evaporate, then add the remaining light soy sauce and the dark soy sauce. Toss for 1 minute until glossy and absorbed.
1 tbsp Fresh ginger, grated,
4 clove Garlic,
4 piece Scallions,
1 tbsp Shaoxing wine,
4 tbsp Light soy sauce,
1 tsp Dark soy sauce
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7. Divide the brown rice among four bowls. Top each with beef, edamame, cucumber, carrots, cabbage, and radishes arranged in sections.
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8. Drizzle with the soy-lime sauce, then finish with scallion greens, sesame seeds, cilantro, and chili crisp if desired. Serve right away.
1 tbsp Sesame seeds,
0.2 cup Fresh cilantro (garnish),
1 tsp Chili crisp or red pepper flakes (optional)
