NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% Lean ground beef

0.13 cup Cooked brown rice

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

0.5 tsp Raw honey

1 clove Garlic

1 tsp Fresh ginger

1 cup Fresh baby spinach

0.5 cup Shredded carrots

0.5 cup Sliced cucumber

0.5 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, raw honey, minced garlic, and grated ginger to create the bulgogi glaze.

• 2

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

• 3

  Cook the beef, breaking it into small crumbles with a spatula, until it is fully browned and no pink remains.

• 4

  Pour the prepared sauce over the beef and toss for 1-2 minutes until the liquid reduces and coats the meat in a glossy finish.

• 5

  In a separate small pan, lightly wilt the baby spinach with a tablespoon of water for 30-60 seconds until just tender.

• 6

  Place the cooked brown rice in a serving bowl and top with the glazed beef, wilted spinach, shredded carrots, and sliced cucumbers.

• 7

  Finish the dish by garnishing with thinly sliced green onions and a sprinkle of toasted sesame seeds.