NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% lean ground beef

1 cup cauliflower rice

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.25 cup shredded carrots

0.25 cup cucumber

1 stalk green onion

1 tsp sesame seeds

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place a large skillet over medium-high heat and add the ground beef, breaking it apart with a spatula as it browns.

• 2

  While the beef cooks, whisk together the coconut aminos, raw honey, grated ginger, minced garlic, and red pepper flakes in a small bowl.

• 3

  Once the beef is fully browned and no pink remains, drain any excess liquid from the pan.

• 4

  Pour the sauce mixture over the beef and stir constantly for 2-3 minutes until the liquid reduces and coats the meat in a glossy glaze.

• 5

  In a separate small skillet, sauté the cauliflower rice with the toasted sesame oil, sea salt, and black pepper for 4-5 minutes until tender-crisp.

• 6

  Thinly slice the cucumber and green onion.

• 7

  Assemble the bowl by placing the cauliflower rice at the base, topping it with the bulgogi beef, shredded carrots, and sliced cucumbers.

• 8

  Garnish with sliced green onions and sesame seeds before serving.