YOUR SOLIN GENERATED RECIPE
Sautéed lean ground beef marinated in ginger and coconut aminos, served over a bed of riced cauliflower with crisp, colorful vegetables.
INGREDIENTS
6 oz Ground beef (93% lean)
2 cup Cauliflower rice
2 tbsp Coconut aminos
0.25 tsp Toasted sesame oil
1 tsp Fresh ginger
1 clove Garlic
2 tbsp Grated Asian pear
0.5 cup Shredded carrots
0.5 cup Sliced cucumber
1 tbsp Sliced green onion
0.5 tsp Sesame seeds
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, whisk together the coconut aminos, toasted sesame oil, minced ginger, minced garlic, and grated Asian pear to create the marinade.
Heat a large non-stick skillet over medium-high heat and add the ground beef, seasoning it with sea salt and black pepper.
Cook the beef until fully browned, using a spatula to break it into small, uniform crumbles.
Pour the prepared marinade over the beef and stir well, allowing it to simmer for 2 to 3 minutes until the sauce coats the meat and thickens slightly.
In a separate pan or microwave-safe bowl, lightly steam the cauliflower rice until it is tender but still holds its shape.
Divide the cauliflower rice into serving bowls and top with a generous portion of the savory bulgogi beef.
Arrange the shredded carrots and sliced cucumbers on the side for a fresh crunch.
Garnish the bowls with sliced green onions and a sprinkle of sesame seeds before serving hot.