NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground beef (93% lean)

2 tbsp Cooked brown rice

1 cup Cauliflower rice

0.25 tsp Sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

2 cloves Garlic

0.25 cup Grated pear

1 cup Fresh spinach

0.5 cup Shredded carrots

1 tbsp Green onions

0.25 tsp Toasted sesame seeds

0.25 cup Kimchi

0.25 tsp Red pepper flakes

PREPARATION

• 1

  In a small bowl, whisk together the tamari, grated pear, minced ginger, minced garlic, and red pepper flakes to create the bulgogi marinade.

• 2

  Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spatula, until it is fully browned and no pink remains.

• 3

  Pour the prepared marinade over the beef. Reduce the heat to medium and simmer for 3-5 minutes, stirring occasionally, until the sauce has thickened and beautifully glazed the meat.

• 4

  In a separate non-stick skillet, combine the cauliflower rice and cooked brown rice. Add the sesame oil and sauté for 4-5 minutes until the cauliflower is tender and the grains are well-incorporated.

• 5

  Lightly steam the shredded carrots and fresh spinach in a steamer basket or microwave with a splash of water for 2 minutes until just tender.

• 6

  To assemble, divide the rice blend into a bowl. Top with the glazed bulgogi beef, steamed carrots, spinach, and a scoop of kimchi.

• 7

  Garnish the bowl with thinly sliced green onions and toasted sesame seeds before serving.