Name: Korean Bulgogi Beef with Kimchi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz flank steak; 0.25 cup jasmine rice; 0.5 cup kimchi; 0.25 tsp toasted sesame oil; 1 tbsp coconut aminos; 1 tsp fresh ginger; 1 clove garlic; 1 cup baby spinach; 0.25 cup green onions; 0.25 tsp sesame seeds

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

YOUR SOLIN GENERATED RECIPE

Korean Bulgogi Beef with Kimchi

Thinly sliced flank steak seared in a savory sesame-ginger glaze, served over fluffy jasmine rice with zesty fermented kimchi and wilted spinach.

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NUTRITION

Protein

45.0g

Fat

19.2g

Carbs

22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz flank steak

0.25 cup jasmine rice

0.5 cup kimchi

0.25 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 cup baby spinach

0.25 cup green onions

0.25 tsp sesame seeds

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PREPARATION

1
Slice flank steak against the grain into very thin strips.
2
In a small bowl, whisk together coconut aminos, grated ginger, and minced garlic.
3
Heat a cast-iron skillet over medium-high heat with the toasted sesame oil.
4
Add the beef to the hot skillet in a single layer and sear until browned and caramelized, about 2-3 minutes.
5
Toss in the baby spinach and cook until just wilted.
6
Stir in the prepared sauce and toss to coat the beef and greens thoroughly.
7
Serve the bulgogi beef and spinach over the cooked jasmine rice.
8
Top with kimchi, sliced green onions, and a sprinkle of sesame seeds.