Name: Korean Beef Bulgogi with Kimchi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Flank steak; 1.5 cup Cauliflower rice; 0.5 cup Kimchi; 2 tbsp Coconut aminos; 0.5 tsp Toasted sesame oil; 2 tbsp Grated Asian pear; 1 tsp Minced garlic; 1 tsp Minced ginger; 2 whole Scallions; 0.5 tsp Toasted sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Korean Beef Bulgogi with Kimchi

Thinly sliced flank steak marinated in a savory-sweet ginger sauce and seared until caramelized, served over fluffy cauliflower rice with tangy kimchi.

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NUTRITION

Protein

41.2g

Fat

16.1g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank steak

1.5 cup Cauliflower rice

0.5 cup Kimchi

2 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

2 tbsp Grated Asian pear

1 tsp Minced garlic

1 tsp Minced ginger

2 whole Scallions

0.5 tsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Thinly slice the flank steak against the grain into bite-sized strips.
2
In a bowl, whisk together coconut aminos, sesame oil, grated pear, garlic, and ginger.
3
Toss the beef in the marinade and let sit for 15 minutes to tenderize.
4
Heat a large skillet over medium-high heat and sear the beef in a single layer until browned and caramelized.
5
In a separate pan, sauté the cauliflower rice with a pinch of sea salt until tender and fragrant.
6
Serve the bulgogi over the cauliflower rice, topped with kimchi, sliced scallions, and sesame seeds.