Stir Fried Beef Bowls

Serves 4.

For the beef:
1 Tablespoon green garlic or garlic chives, minced
2 Tablespoons tamari
1 Tablespoon gochugaru (coarse Korean hot pepper flakes) or 1 teaspoon crushed red pepper flakes
1 Tablespoon grated peeled ginger
1 Tablespoon maple syrup
1 Tablespoon sesame oil
1 pound ground beef (or ground pork or turkey)
2 Tablespoons vegetable oil, divided
Kosher salt

Rice Wine Vinaigrette:
⅓ cup rice wine vinegar
⅓ cup sesame oil
⅓ cup sunflower oil
1 teaspoon minced green garlic or garlic scapes
1 teaspoon minced ginger
1 -2 teaspoons Shahiya Chitney, Sriracha or your favorite hot sauce

For the veggies:
4 large radishes, thinly sliced, greens removed and washed
1 bunch Red Dog hakurei turnips, greens removed and washed, roots thinly sliced
1 head Red Dog green leaf lettuce
1 bunch roughly chopped Red Dog broccolini, blanched and shocked in ice water
1 bunch cilantro, chopped
1 bunch green onions, finely chopped
Kimchi

To marinate the beef, combine ground beef, garlic, tamari, gochugaru, ginger, maple syrup, and sesame oil in a large resealable plastic bag. Seal the bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or marinate in the fridge for up to 8 hours.

To make the dressing, combine ingredients in a mason jar, cover and shake until well combined.

Next, combine the lettuce and chopped vegetables in a large serving bowl, the cilantro and scallions in another, and the kimchi in a third. Hold in the fridge until just before serving.

Cook the beef  by heating 1 tablespoon vegetable oil in a large skillet over medium-high heat. Remove the meat from the bag, letting excess marinade drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, until cooked through, about 3 minutes. Add the remaining marinade and cook another minute. Remove from the heat and place in a serving bowl.

Assembly and serving: Allow your fellow eaters to assemble their own bowls. Pass the greens and veggies, the chopped herbs, the vinaigrette, and the beef in separate bowls. Place the greens and veg on the bottom, top with the beef, herbs, and kimchi, and then dress with the vinaigrette.