Korean beef meal prep with rice and stir fried vegetables

Add 375 grams of rice, 500 grams of water and a strong pinch of salt to a rice cooker and cook.

Heat a wok until ripping hot, add about 15 grams of olive oil and a two pound clod of ground beef.

Break the beef down and keep mushing it every minute or two, browning about 10 minutes until crumbled into small pieces.

Chop the woody stem ends off the broccolini and cut the rest every inch through the florets for about 400 grams.

Slice the sides off two large red bell peppers, slice them about a quarter inch thick and cut in half to inch lengths for 200 grams.

Press four to five garlic cloves and grate a couple inches of ginger for 10 grams garlic and 20 grams ginger.

Add the garlic and ginger to the browned beef and stir fry about 60 seconds to cook off the raw edge.

Add 75 g soy sauce, 15 g sesame oil, 50 g beef stock or water, 25 g rice vinegar, 25 g brown sugar and 75 g gochujang and stir until combined and the liquid has reduced into a glaze.

Divide the beef evenly between six meal prep containers.

Wipe out the wok, reheat over high heat, add another squirt of oil, the chopped broccolini and peppers and a moderate pinch of salt.

Toss to coat and saute three to four minutes over high heat, tossing every 30 seconds, for five to six minutes total, until tender but snappy.

Split the cooked rice and the vegetables evenly between the six containers, lid them and refrigerate for three to five days.

Optionally top with chili crisp or chopped kimchi.