Instructions

01
Rinse the rice under cold water until the water runs mostly clear, then combine rice and water in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 16 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff before serving.
Herb says
That 10-minute steam finish ensures each grain is distinct, not mushy. Patience is the unsung hero of rice.
02
While the rice cooks, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add ginger and garlic, stir for 30 seconds until fragrant.
Herb says
This is called blooming, gently frying aromatics in oil before anything else. It extracts flavor that simply adding them later can’t match.
03
Increase heat to high and add the ground beef. Cook, breaking up with a spatula, until no longer pink and starting to brown, about 5 minutes.
04
Stir in soy sauce and brown sugar, letting the beef absorb the mixture while you scrape up browned bits from the pan. Cook for 2 minutes until it’s glossy and slightly sticky. Transfer beef to a bowl.
05
In the same skillet, add the remaining 1 tablespoon oil. Toss in red bell pepper and carrot, stir-fry for 2 minutes.
06
Add baby bok choy cut side down. Sauté until just tender and lightly charred, about 3 minutes, then flip and cook 1 minute more.
Herb says
Leaving the bok choy halves intact lets you get caramelization on the cut surface while keeping the greens crisp.
07
Return the beef to the skillet with vegetables. Toss to combine and warm through, about 1 minute.
08
Drizzle in rice vinegar and toasted sesame oil, tossing well.
Herb says
Acid and aromatic oil go at the end, heat will dull their sharpness, so think of them as the dish’s final fireworks.
09
Divide rice among 4 bowls. Top with beef and vegetable mixture. Sprinkle with scallions and sesame seeds before serving.

Rice to the Occasion

Ingredients

Instructions