Soy-Sriracha Ground Beef Bowls

Ingredients: Ground beef, cherry tomatoes, baby spinach, brown rice

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Cooking Notes

-Rice was steamed in a pot using 4 cups of water for 2.5 cups of rice. Maximum heat until the water is bubbling and then lower the heat to the minimum setting

-Spinach was first blanched in boiling water to remove anti-nutrients, than sautee over medium heat in a pan. Season with salt and garlic powder to taste

-Give the tomatoes a brief rinse in hot water before adding it to the meal, raw

-Place ground beef in a pan and brown as much as possible before water is released. Move the beef around and start breaking it up into bits. Drain excess water once a significant amount has formed so the final product is not watery. Season with soy sauce and sriracha to taste (no salt because soy sauce doubles as the salt)

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Tips & Remarks

-Like many other leafy greens, spinach shrinks very aggressively when cooked. All the spinach pictured came from a container of spinach you'd typically find at the market. Also, if your pan or pot is too small, blanch the spinach in batches and maybe consider switching the water once if you're blanching a lot

-I added two serrano peppers to the rice and they basically didn't do anything. I will probably have better luck seasoning the rice directly with spices