Korean Ground Beef and Broccoli Rice Bowls

In a medium saucepan, combine 3 cups of uncooked white rice with 6 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is completely absorbed and rice is tender.

While the rice cooks, place a steamer basket in a large pot with 1 inch of water. Bring to a boil, add 6 cups of raw broccoli florets, cover, and steam for 5 to 6 minutes until tender-crisp. Remove from heat.

In a small bowl, whisk together 0.5 cup of soy sauce, 3 tbsp of brown sugar, 1 tbsp of grated fresh ginger, 4 minced garlic cloves, and 1 tbsp of sesame oil until the sugar is mostly dissolved.

Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add 2.25 lbs of ground beef and cook, breaking it up with a wooden spoon, for 8 to 10 minutes until completely browned and no pink remains. Drain any excess grease from the pan.

Pour the prepared soy-ginger sauce mixture over the browned beef in the skillet. Reduce heat to medium-low and simmer for 3 to 4 minutes, stirring constantly, until the sauce coats the meat and thickens slightly.

To assemble today's lunch bowl: Place 0.5 cup of the cooked white rice in a bowl, top with 1 cup of steamed broccoli, and add 6 oz of the cooked Korean ground beef.

For meal prep: Allow the remaining ingredients to cool completely. Divide the remaining 2.5 cups of cooked white rice, 5 cups of steamed broccoli, and 30 oz of cooked ground beef evenly among 5 airtight meal prep containers. Seal and refrigerate for lunches on Days 2 through 6.