NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

0.5 cup Cooked brown rice

0.5 cup Kimchi

1 large Egg

0.5 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Honey

1 clove Garlic

0.5 tsp Fresh ginger

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

  In a small bowl, whisk together the tamari, honey, minced garlic, and grated ginger.

• 3

  Toss the beef in the marinade and let it sit for 10 minutes at room temperature.

• 4

  Heat a large non-stick skillet over medium-high heat and sear the beef until browned and caramelized, then remove from the pan.

• 5

  In the same skillet, add the sesame oil and chopped kimchi, sautéing for 2 minutes until fragrant.

• 6

  Add the cooked brown rice, sea salt, and black pepper to the skillet, stir-frying for 3-4 minutes until the rice is heated through.

• 7

  In a separate small non-stick pan, fry the egg until the whites are set but the yolk remains runny.

• 8

  Divide the kimchi rice into a bowl, top with the bulgogi beef and the fried egg, then garnish with sliced green onions.