1. Cook the rice according to the package directions.
2. Heat 1/3 of the oil in a pan over medium heat. Add the ginger and beef. Cook for 5-6 minutes or until browned and fully cooked, breaking it up as it cooks.
3. Add the kale and bell pepper and sauté for five to six minutes until tender.
4. Add the tamari, vinegar, and remaining oil. Cook for another minute until well combined.
5. Divide the rice, beef, and vegetables evenly between bowls or plates. Garnish with chives and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately one cup of rice and one cup of beef and vegetables.
Make It Vegan
Use crumbled tempeh or tofu instead of beef.
More Flavour
Add chili flakes or a drizzle of maple syrup.