Ground Beef Stir Fry with Birria Rice

In a small pot or rice cooker, soak the rice/grains in the broth for 30 minutes to 1 hour, then bring to a simmer over medium heat, cover with a lid, and lower the heat.

Cook for 15-20 minutes or until most of the liquid is absorbed. Remove from the heat and allow to steam for 10 minutes with the lid on.

In a small bowl, whisk the garlic, soy sauce, rice vinegar, gochujang, and honey/sweetener until combined.

Heat a large pan over medium heat. Add the ground beef. Press the beef into the pan with a spatula to form a sear.

Break up and cook the beef until browned and slightly caramelized. Remove the extra fat with a paper towel.

Stir in the slaw mix and sauce and cover with a lid until wilted, about 5 minutes.

Remove the lid, mix, add salt, pepper, and smoked paprika for colour and continue cooking until the moisture mostly cooks out, about another 5 minutes.

Fluff the grains with a fork.

Plate the birria rice with the beef stir fry and an extra drizzle of sriracha, green onions, and freshly squeezed lime.