To medium boil the eggs, cover the eggs with a few inches of water and bring to a boil in a deep saucepan over high heat.
Once boiling, cook 6 minutes.
Remove the eggs with a slotted spoon and place directly into an ice bath (a large bowl filled with cold water and ice). Allow to set in the ice bath for 2 minutes to stop cooking.
To remove the peel, gently tap the bottom, flat end of the egg with a spoon, then carefully slide the spoon around the egg, in between the out layer of the egg and the inside of the peel to remove the entire peel. Set aside.
In a deep pot, combine brown rice with low sodium chicken broth and sea salt and stir to combine.
Cover and cook the rice at a low simmer for about 25 minutes, or until all the liquid is absorbed and the rice is tender. Then, set it aside to cool.
In a large bowl, add carrots, rice vinegar, raw honey, freshly grated ginger, low sodium soy sauce, and sesame seeds. Toss to coat.
Start by adding our steamed brown rice to the meal prep container, followed by the Korean ground beef mixture, and then the fresh carrot salad and a few sliced cucumbers to fill out the rest of the container. Top with sliced green onion and a soft boiled egg.
This ground beef meal prep will keep in the fridge all week and can be reheated in the microwave in just 2 minutes.