NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

0.25 cup cooked jasmine rice

1 large egg

0.5 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp fresh ginger

2 cloves garlic

0.5 cup cucumber

1 tsp sesame seeds

1 stalk green onion

0.25 tsp red pepper flakes

0 tsp avocado oil

PREPARATION

• 1

  Bring a small pot of water to a boil, gently lower the egg in, and cook for 6.5 minutes for a jammy yolk; immediately transfer to an ice bath to stop the cooking.

• 2

  In a small bowl, whisk together the coconut aminos, grated fresh ginger, and red pepper flakes until well combined.

• 3

  Heat a large skillet over medium-high heat and brown the ground beef until fully cooked, breaking it into small crumbles with a wooden spoon.

• 4

  Drain any excess fat from the skillet, then stir in half of the minced garlic and the coconut aminos mixture, simmering for 2 minutes until the sauce becomes a thick glaze.

• 5

  In a separate small pan, heat the avocado oil over medium heat and sauté the remaining garlic until fragrant and golden, then toss in the cooked rice to warm through.

• 6

  Assemble the bowl by placing the garlic rice at the base, topped with the glazed beef, sliced cucumbers, and the halved soft-boiled egg.

• 7

  Garnish the bowl with thinly sliced green onions, toasted sesame seeds, and a finishing drizzle of toasted sesame oil.