NUTRITION

SERVINGS

INGREDIENTS

4.25 oz 93% lean ground beef

0.75 oz dry buckwheat soba noodles

0.5 cup red bell pepper

0.25 cup red onion

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

0.5 tsp garlic powder

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the buckwheat soba noodles according to the package instructions until al dente.

• 2

  Drain the noodles and rinse them under cold water to prevent sticking, then set aside.

• 3

  Heat a large non-stick skillet over medium-high heat and add the ground beef, breaking it up with a spatula as it cooks.

• 4

  Add the diced red onion and sliced red bell pepper to the skillet with the beef, sautéing until the beef is browned and the vegetables are tender-crisp.

• 5

  Stir in the garlic powder, ground ginger, sea salt, and black pepper, ensuring the meat is evenly seasoned.

• 6

  Lower the heat to medium and pour in the coconut aminos and toasted sesame oil, stirring to glaze the beef and vegetable mixture.

• 7

  Add the fresh baby spinach to the skillet and toss gently for one minute until the leaves are just wilted.

• 8

  Add the cooked soba noodles to the skillet and toss everything together until the noodles are warmed through and coated in the savory sauce.

• 9

  Serve immediately in a bowl, ensuring a balanced mix of beef, noodles, and vegetables in every bite.