BRAIN WORK WORKERS’ COMP CORNER Injured Workers May Only Recover Benefits Enumerated in Statutes
KOREAN BEEF RICE BOWLS
Inspired by SkinnyTaste.com
Ingredients
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1/4 cup low-sodium soy sauce
2 tsp light brown sugar
1 tsp sesame oil
1/2 tsp red pepper flakes 1 lb lean ground beef
1/4 cup yellow onion, chopped
2 garlic cloves, crushed 1 tsp fresh ginger, grated
2 tbsp gochujang sauce, or more if desired
3 cups cooked brown rice 1 small cucumber, sliced
1/2 tbsp sesame seeds, plus more for topping
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2 scallions, thinly sliced
Directions
The Nevada workers’ compensation system, like in most other states, is based on statutes (laws) and regulations. We therefore call the workers’ compensation scheme in Nevada “statutory.” These statutes and regulations are called the Nevada Industrial Insurance Act, which is abbreviated as NIIA. The NIIA is a complex set of rules and instructions outlining the workers’ compensation system in our State. The specific chapters in the Nevada Revised Statutes covering workers’ compensation are the following: NRS 616A–NRS 617 and NAC 616A– NAC 617. All benefits, compensation, or other rights given to the injured worker come directly from laws and regulations passed by the Nevada Legislature.
For an injured worker to obtain a specific benefit under workers’ compensation, a specific statute or regulation providing for that benefit must exist in the law. Without a specific statute to back up an injured workers’ request for benefits or compensation, the request will be unsuccessful. Therefore, as counsel for injured workers, we must be able to rely on specific statutes or regulations when asking the court to order the workers’ compensation insurer to provide a given benefit or compensation or to enforce a right. The limitations imposed by this statutory system can be frustrating, at times, for the injured worker. But an experienced workers’ compensation attorney will be able to navigate the system and use all available statutes and regulations to get the best possible result for their clients.
1. In a small bowl, combine soy sauce, 2 tbsp water, brown sugar, sesame oil, and red pepper flakes. 2. Spray a deep, nonstick skillet with cooking oil and place over high heat. Add the ground beef and cook until browned. Break up the meat with a wooden spoon as it cooks. 3. Add the onion, garlic, and ginger to the meat and cook for 1 minute. 4. Pour sauce over the beef, then cover and simmer on low heat for 10 minutes. 5. Divide rice evenly into four serving bowls. Top each with scant 2/3 cup beef, cucumber slices, sesame seeds, scallions, and gochujang, to taste.
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