NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.25 cup cooked jasmine rice

0.5 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 cup cucumber

0.5 cup carrots

1 cup fresh spinach

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, minced fresh ginger, and minced garlic to create the bulgogi glaze.

• 2

  Place a medium skillet over medium-high heat and add the ground beef, breaking it apart with a spatula.

• 3

  Season the beef with sea salt and black pepper, cooking until browned and fully cooked through.

• 4

  Drain any excess fat from the skillet, then pour the coconut aminos mixture over the beef and simmer for 2 minutes until the sauce thickens and glazes the meat.

• 5

  In a separate small pan, lightly sauté the fresh spinach with a tablespoon of water until just wilted, then set aside.

• 6

  In a small bowl, toss the sliced cucumbers and shredded carrots with the rice vinegar for a quick, bright pickle.

• 7

  Assemble the bowl by placing the cooked jasmine rice at the base and topping it with sections of bulgogi beef, wilted spinach, and pickled vegetables.

• 8

  Finish the dish with a drizzle of toasted sesame oil and a garnish of sesame seeds and chopped green onions.