NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0.5 cup cooked brown rice

1 cup broccoli florets

0.25 cup shredded carrots

1 tbsp coconut aminos

0.25 tsp toasted sesame oil

0.25 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted 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, grated ginger, and minced garlic to create the bulgogi sauce.

• 2

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

• 3

  Cook the beef while breaking it into small crumbles until it is browned and cooked through, approximately 5-7 minutes.

• 4

  Add the broccoli florets and shredded carrots to the skillet with the beef. Sauté for 3-4 minutes until the broccoli is bright green and crisp-tender.

• 5

  Pour the prepared bulgogi sauce over the beef and vegetable mixture, stirring constantly for 1 minute to glaze everything evenly.

• 6

  Place the warm cooked brown rice in a bowl and top with the beef and vegetable mixture.

• 7

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