NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% Lean Ground Beef

0.5 cup Cooked Brown Rice

1 large Egg

1 cup Zucchini

1 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

1 tsp Fresh Ginger

1 clove Garlic

0.25 tsp Red Pepper Flakes

1 tsp Sesame Seeds

1 stalk Green Onion

0.25 tsp Sea Salt

0.25 tsp Black Pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg in, and cook for 6 minutes for a soft-boiled yolk. Immediately transfer to an ice bath, peel, and set aside.

• 2

  Heat a large skillet over medium-high heat and add the ground beef, sea salt, and black pepper, breaking the meat into small crumbles as it browns.

• 3

  Once the beef is mostly cooked through, add the minced garlic, grated ginger, and red pepper flakes, sautéing for 1-2 minutes until fragrant.

• 4

  Stir in the coconut aminos and toasted sesame oil, tossing the beef to coat evenly, then remove from the pan.

• 5

  In the same skillet, quickly sauté the sliced zucchini for 2-3 minutes until tender but still vibrant and crisp.

• 6

  Place the warm cooked brown rice in a bowl and top with the bulgogi beef and sautéed zucchini.

• 7

  Slice the soft-boiled egg in half and place it on top of the bowl.

• 8

  Garnish with sliced green onions and sesame seeds before serving.