Asian Beef Rice Bowls

Ingredients

• 1/4cup seasoned rice vinegar
• 1/4cup water
• 2tablespoons sugar
• 1teaspoon salt
• 1/2cup shredded carrots
• 1/4cup thinly sliced radishes
• 1lb lean (at least 80%) ground beef
• 1 1/2teaspoons toasted sesame oil
• 3cloves garlic, finely chopped
• 2teaspoons finely chopped fresh gingerroot
• 1/4cup chopped green onions
• 1tablespoon soy sauce
• 2teaspoons fish sauce
• 1teaspoon honey
• 1cup Progresso™ beef flavored broth (from 32-oz carton)
• 3cups cooked rice
• 6sprigs cilantro

Instructions

1. In small bowl, stir together vinegar, water, sugar and salt. Add carrots and radishes; cover and refrigerate 35 to 40 minutes or until vegetables are lightly pickled. Drain; cover and refrigerate until ready to use.
2. 2Meanwhile, heat 10-inch nonstick skillet over medium-high heat; add beef and 1/2 teaspoon of the sesame oil. Cook 6 to 8 minutes, stirring occasionally, until brown; drain, and set aside. Reduce heat to medium. Add remaining 1 teaspoon sesame oil, the garlic and gingerroot to skillet. Cook and stir about 1 minute or until garlic is fragrant; add beef, green onions, soy sauce, fish sauce and honey. Stir well. Add broth; heat to simmering. Simmer 13 to 15 minutes, stirring occasionally, until broth is mostly absorbed.
3. 3Serve over cooked rice; top with pickled vegetables and cilantro.