1. Thinly slice the green onions, separating the light green and white parts from the dark green parts.
2. Heat a large non-stick skillet over medium heat. Add the extra virgin olive oil, the white and light green parts of the green onions, garlic, ginger, and serrano pepper. Sauté until tender and fragrant, about 3 minutes.
3. Add the ground beef, breaking it up with a wooden spoon, and increase the heat to high. Add the salt and cook until browned, 5 to 7 minutes. Drain off the fat.
4. Add the Bachan’s Japanese BBQ sauce, soy sauce, and toasted sesame oil. Stir to combine and cook for 3 minutes or until heated through.
5. Serve warm over rice. Drizzle with Sriracha mayonnaise and garnish with the remaining green onions and toasted sesame seeds. Leftovers will keep in the refrigerator for up to 5 days.
Shop Ingredients
Directions
1. Thinly slice the green onions, separating the light green and white parts from the dark green parts.
2. Heat a large non-stick skillet over medium heat. Add the extra virgin olive oil, the white and light green parts of the green onions, garlic, ginger, and serrano pepper. Sauté until tender and fragrant, about 3 minutes.
3. Add the ground beef, breaking it up with a wooden spoon, and increase the heat to high. Add the salt and cook until browned, 5 to 7 minutes. Drain off the fat.
4. Add the Bachan’s Japanese BBQ sauce, soy sauce, and toasted sesame oil. Stir to combine and cook for 3 minutes or until heated through.
5. Serve warm over rice. Drizzle with Sriracha mayonnaise and garnish with the remaining green onions and toasted sesame seeds. Leftovers will keep in the refrigerator for up to 5 days.