NUTRITION

SERVINGS

INGREDIENTS

1.75 lb 93% lean ground beef

8 cup shredded green cabbage

1.33 cup cooked brown rice

4 tbsp gochujang paste

4 tbsp coconut aminos

4 tbsp rice vinegar

2 tsp toasted sesame oil

4 clove garlic

1 tbsp fresh ginger

1 cup shredded carrots

0.5 cup sliced green onions

1 tsp sea salt

0.5 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang paste, coconut aminos, and rice vinegar until smooth to create the spicy and tangy sauce.

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 3

  Add the ground beef to the skillet, seasoning with sea salt and black pepper, and cook until browned and fully crumbled.

• 4

  Stir in the minced garlic and grated fresh ginger, sautéing for about one minute until the aromatics are fragrant.

• 5

  Add the shredded green cabbage and shredded carrots to the skillet, tossing frequently for 3-5 minutes until the cabbage is tender-crisp.

• 6

  Pour the prepared sauce over the beef and vegetable mixture, stirring well to ensure everything is evenly coated and heated through.

• 7

  Divide the warm cooked brown rice into four serving bowls and top each with a generous portion of the spicy beef and cabbage mixture.

• 8

  Garnish each bowl with sliced green onions and serve immediately while hot.