Bibimbap-Style Beef Bowls + Beef Tacos

Add rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt to a small pot. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Heat a large drizzle of oil in a large pan over medium-high heat. Add garlic and ginger; cook, stirring frequently, until fragrant, 30 seconds. Add beef; season with 1 tsp salt (2 tsp for 4 servings) and pepper (add a pinch of chili flakes from your pantry if you like things spicy!). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Drain any excess grease from the pan if necessary.

Add cabbage, sweet soy glaze, and a squeeze of lime juice to pan with beef. Cook, stirring, until cabbage is tender and beef is saucy, 1-2 minutes. Remove from heat. (Transfer half the cabbage and beef mixture to a storage container. Let cool to room temperature, then refrigerate to use for lunch.)

In a medium bowl, combine 4 TBSP mayonnaise (8 TBSP for 4 servings) and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Fluff rice with a fork; stir in 1 TBSP butter and a pinch of lime zest (2 TBSP butter and a big pinch of lime zest for 4). Divide rice and remaining cabbage and beef mixture between bowls. Top with half the pickled carrots (draining first). Drizzle everything with half the lime crema. (Transfer remaining pickled carrots and remaining lime crema to separate storage containers. Refrigerate to use for lunch.)