YOUR SOLIN GENERATED RECIPE
Sautéed lean ground beef glazed in a savory ginger-garlic tamari sauce, served over nutty brown rice with crisp, vibrant vegetables.
INGREDIENTS
8 oz 93% lean ground beef
0.25 cup cooked brown rice
1 cup baby spinach
0.5 cup shredded carrots
0.5 cup sliced cucumber
1 tbsp tamari
0.5 tsp toasted sesame oil
0.5 tsp coconut sugar
1 tsp minced garlic
1 tsp grated fresh ginger
0.25 tsp red pepper flakes
0.5 tsp sesame seeds
1 tbsp chopped green onions
PREPARATION
In a small mixing bowl, whisk together the tamari, toasted sesame oil, coconut sugar, minced garlic, grated ginger, and red pepper flakes to create the bulgogi marinade.
Place a large non-stick skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through.
Pour the prepared marinade over the beef in the skillet. Stir well and simmer for 2-3 minutes until the sauce has thickened slightly and glazed the meat.
In a separate small pan or the microwave, lightly steam the baby spinach with a teaspoon of water just until wilted.
Prepare your serving bowl by adding the warm cooked brown rice as the base.
Top the rice with the glazed bulgogi beef, wilted spinach, shredded carrots, and sliced cucumbers.
Garnish the bowl with sesame seeds and chopped green onions before serving.