NUTRITION

SERVINGS

INGREDIENTS

6 oz grass-fed ground beef (93% lean)

0.5 cup cooked brown rice

1 large egg

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup fresh spinach

0.25 cup shredded carrots

0.25 cup sliced cucumber

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for 7 minutes for a jammy yolk, then immediately transfer it to an ice bath to cool.

• 2

  Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a spatula until it is thoroughly browned and cooked through.

• 3

  Add the minced garlic, fresh ginger, sea salt, and black pepper to the skillet and sauté for 1 minute until fragrant.

• 4

  Stir in the coconut aminos and toasted sesame oil, tossing the beef to coat evenly until the liquid has slightly reduced and thickened.

• 5

  In the same pan or a separate small skillet, quickly wilt the fresh spinach with a splash of water for about 30 seconds until tender.

• 6

  Assemble the bowl by placing the cooked brown rice at the base and topping it with the bulgogi beef, wilted spinach, shredded carrots, and sliced cucumber.

• 7

  Peel and halve the soft-boiled egg, place it on top of the bowl, and garnish with sliced green onions and sesame seeds before serving.