Sweet Beef Bowls with Kimchi Cauliflower and Broccoli

Instructions

1. Step 1. Preheat oven to 400°F (200°C).
2. Step 2. Toss the cauliflower and broccoli florets with oil and light salt on a sheet pan and roast for about 35-40 minutes, checking near the end, until the cauliflower has charred edges and the broccoli is browned but not burnt - broccoli roasts faster, so keep an eye on it.
3. Step 3. While the vegetables roast, whisk together the lime juice, miso paste, fish sauce, rice vinegar, minced garlic, grated ginger, and gochugaru in a bowl. Taste and adjust gochugaru to your preferred heat, then set aside.
4. Step 4. Heat the oil in a pan over medium-high heat and add the ground beef, breaking it apart as it cooks, until browned and cooked through, 5-7 minutes. Drain any excess fat.
5. Step 5. Turn the heat down to low - this prevents the sugars in the ketchup and oyster sauce from scorching once the sauce goes in.
6. Step 6. In a separate bowl, whisk together the oyster sauce, ketchup, and tamarind paste, then pour over the beef and stir to coat. Simmer gently on low until thickened and glossy, about 2-3 minutes.
7. Step 7. While the cauliflower and broccoli are still warm from the oven, toss them with the dressing until evenly coated.
8. Step 8. Assemble: divide the rice among bowls, add the glazed beef on one side and the dressed cauliflower and broccoli on the other, top with the toasted cashews, and serve immediately.