- Cook rice according to package instructions.
-
In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger, then set aside.
-
Heat vegetable oil in a large cast iron skillet over medium high heat.
-
Cut off white bulb from spring onion then cut bulbs into fourths, depending on size. Then add garlic and bulbs into pan, stirring constantly, until fragrant.
-
Next add ground beef and cook until browned.
- While beef is cooking through, finely chop bok choy.
- Once ground beef is almost cooked through, add bok choy and shredded carrots. Cook for another 2-3 minutes until bok choy is wilted down.
-
Stir in soy sauce mixture until well combined, allowing to simmer until heated through.
-
Serve immediately on top of rice. Garnish with chopped green part of spring onion and sesame seeds, if desired.
