NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground beef

0.13 cup Cooked brown rice

0.5 large Egg

0.5 tsp Toasted sesame oil

1 tbsp Tamari

0.5 tsp Honey

0.5 cup Sliced cucumber

0.5 cup Shredded carrots

1 cup Baby spinach

1 clove Garlic

0.5 tsp Ginger

0.25 tsp Red pepper flakes

0.5 tsp Sesame seeds

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the rice vinegar and a pinch of sea salt; add the sliced cucumbers and let them marinate while you prepare the rest of the meal.

• 2

  Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon until browned and cooked through.

• 3

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 4

  Pour in the tamari, honey, and red pepper flakes, tossing the beef to coat evenly until the sauce slightly thickens.

• 5

  Push the beef to one side of the skillet and add the baby spinach, sautéing for 1-2 minutes until just wilted, then remove everything from the pan.

• 6

  Wipe the skillet clean, add the toasted sesame oil, and crack the egg into the pan, frying until the whites are set but the yolk remains runny.

• 7

  Assemble the bowl by placing the cooked brown rice at the base, followed by the bulgogi beef, wilted spinach, shredded carrots, and pickled cucumbers.

• 8

  Top with the fried egg, sprinkle with sesame seeds and black pepper, and serve immediately.