Prepare your preferred rice according to the package instructions. Set aside

Add the sliced cucumbers, shredded carrots, lime juice, red pepper flakes, granulated sugar and salt (if using) to a container with a lid. Secure lid & shake to combine. Refrigerate until ready to assemble the soy ginger beef bowls.

Add the soy sauce, beef stock, Shaoxing wine and cornstarch to a small bowl and mix until there are no cornstarch clumps. Set aside.

Add the oil to a pan and bring up to medium heat.

Add the ground beef to the hot pan, adding the the garlic, ginger, chili powder & black pepper on top. Use a spatula to break the meat apart, mixing everything well so that the seasonings are well distributed. Cook for 3-5 minutes until the meat is completely browned.

Once the ground beef has completely browned add the soy sauce mixture set aside earlier. Stir gently for 1-2 minutes until the liquid thickens into a sauce.

Remove the ground beef from heat and add the sliced scallions

Assemble the soy ginger beef bowls. Start with a portion of rice and add the soy ginger ground beef on top. Finish with some of the marinated cucumber-carrot salad set aside earlier.

Store any leftovers in an airtight container. The cucumber-carrot salad is best if enjoyed within 3 days while the soy ginger beef can be stored for up to a week!