72 hrs. Before Service

1. Thaw beef crumbles in cooler.

24 hrs. Before Service

1. Measure ginger, garlic, red pepper flakes and brown sugar.  Thoroughly mix together then store in a covered labeled container.
2. Whisk together tamari and water.  Store in a covered and labeled container in the cooler.
3. Thinly slice scallions and store in a covered and labeled container in the cooler.
4. Peel and slice cucumbers.  Store in a covered and labeled container in the cooler.
5. Slice jalapenos and store in a covered and labeled container in the cooler.
6. Dice onion and store in a covered and labeled container in the cooler.

Day of service

1. Heat oil in tilt skillet over medium heat.
2. Sauté onions for 5-7 minutes, until soft and translucent.
3. Add seasoning mixture and cook for 1 minute.
4. Add Beef Crumbles and stir to combine with spices.
5. Add the tamari and water and bring to a boil.
6. Reduce to a simmer and cook until the liquid had reduced 80% and the meat reached 165°F.
7. Mix in sliced scallions.
8. Prepare brown rice according to manufacturers instructs and hold in warmer until ready to build bowls.

Assembly:

1. In a bowl, scoop a cup of brown rice.
2. Use a #10 scoop to portion the beef over brown rice.
3. Top with 2 Tbsp. of shredded carrots, 4 slices of cucumber and 2 jalapeno slices.
4. Serve with a sriracha packet.