NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

0.5 cup Cooked brown rice

1 large Egg

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Grated fresh ginger

1 clove Garlic

0.5 cup Sliced cucumber

1 tbsp Rice vinegar

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

1 medium Green onion

PREPARATION

• 1

  Bring a small pot of water to a boil, add the egg, and cook for 6.5 minutes for a jammy yolk, then immediately transfer to an ice bath.

• 2

  In a small bowl, toss the sliced cucumbers with rice vinegar and a pinch of sea salt, then set aside to quick-pickle.

• 3

  Heat a large skillet over medium-high heat and brown the ground beef until fully cooked, draining any excess fat from the pan.

• 4

  Stir in the minced garlic, grated ginger, coconut aminos, and red pepper flakes, simmering for 2 minutes until the sauce coats the beef.

• 5

  Push the beef to one side of the skillet and quickly wilt the fresh spinach with a splash of water for 1 minute.

• 6

  Assemble the bowl by placing the cooked brown rice at the base, followed by the bulgogi beef, wilted spinach, and pickled cucumbers.

• 7

  Peel and halve the soft-boiled egg, place it on top, and drizzle the entire bowl with toasted sesame oil.

• 8

  Garnish with sliced green onions and sesame seeds before serving.