By Chef Alli
Sweet Chili Beef Bowls with Crispy Onions and Pearled Sorghum
Ingredients
1 ½ lbs. lean ground beef
½ cup sweet soy glaze, such as Kikkoman’s
¼ cup sweet chili sauce, such as Mae Ploy
Pinch of red pepper flakes
Juice of 1 lime
2-3 cups cooked pearled sorghum, warm
12 oz. frozen petite green beans, thawed and
cooked just until al dente
1 Tbs. chopped cilantro, optional
¼ red onion sliced thinly, optional
¼ cup crispy fried onions, optional
Instructions
- In a medium skillet over medium-high heat, add the ground beef. When the beef is browned on the bottom, break the meat into large pieces. As the ground beef cooks, continue to crumble it into smaller pieces. Drain any accumulated fat.
- Add the soy glaze, sweet chili sauce and red pepperflakes to the skillet with the beef. Squeeze the lime juice, to taste, over the ground beef mixture, stirring gently to combine all ingredients. Simmer over medium heat for five to 10 minutes, stirring often.
- Divide the warm sorghum among four bowls; top with the prepared ground beef mixture followed by green beans.
- Garnish each bowl with chopped cilantro, red onion and crispy fried onions, as desired. Serve at once.
