Thai Basil Beef Bowls

In a small pot, combine rice, 1 1/4 cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to simmer. Cook 15-18 minutes, until rice is tender.

Heat drizzle of olive oil in medium pan over medium-high heat. Add bell pepper and stir occasionally until browned and softened (5-7 minutes).

Add shallot, and cook until softened (1-2 minutes), stir in half ponzu, and season with salt and pepper. Transfer to bowl

Heat drizzle of olive oil in same pan over medium-high heat. Add ground beef, breaking up into small chunks, and cook 3-4 minutes until browned. Add ginger and basil, and cook 1-2 minutes.

Stir in stock concentrate, the remaining ponzu, sugar, and 1/4 cup water. Cook another 1-2 minutes, then remove from pan

In small bowl, combine mayonnaise, a squeeze of lime juice, and siracha to taste. Add one tsp water at a time until it reaches drizzling consistency.

Fluff rice with a fork and stir in lime zest and butter, season with salt and pepper. Divide rice between 2 bowls, add beef and veggies, and drizzle with crema. Enjoy!