NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% lean ground beef

0.25 cup Cooked brown rice

1 cup Fresh spinach

0.5 cup Sliced cucumber

0.25 cup Shredded carrots

1 tbsp Coconut aminos

0 tsp Toasted sesame oil

1 tsp Honey

1 tsp Rice vinegar

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, minced garlic, grated fresh ginger, and red pepper flakes to create the bulgogi sauce.

• 2

  In a separate small bowl, toss the sliced cucumbers with the rice vinegar and a pinch of sea salt, then set aside to quick-pickle while you cook the beef.

• 3

  Heat a large non-stick skillet over medium-high heat and add the ground beef, seasoning it with the remaining sea salt and black pepper.

• 4

  Cook the beef for 5-7 minutes, breaking it into small crumbles with a wooden spoon, until it is browned and fully cooked through.

• 5

  Pour the prepared bulgogi sauce over the beef and stir for 1-2 minutes until the sauce reduces into a thick, glossy glaze that coats the meat.

• 6

  Remove the beef from the skillet and set aside; in the same hot pan, add the fresh spinach and sauté for 1 minute until just wilted.

• 7

  Assemble the bowl by placing the warm cooked brown rice at the base and topping it with the glazed beef, sautéed spinach, shredded carrots, and the pickled cucumbers.

• 8

  Drizzle the entire bowl with the toasted sesame oil before serving for a rich, aromatic finish.