Name: Korean Bulgogi Beef with Kimchi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Flank steak; 2 tbsp Coconut aminos; 1 tsp Sesame oil; 1 clove Garlic; 1 tsp Fresh ginger; 0.33 cup Cooked brown rice; 0.5 cup Kimchi; 1 cup Fresh spinach; 0.25 cup Shredded carrots; 1 tsp Sesame seeds; 1 stalk Green onion; 0.13 tsp Sea salt; 0.13 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Korean Bulgogi Beef with Kimchi

Thinly sliced flank steak seared in a savory ginger-garlic glaze, served over nutty brown rice with vibrant kimchi and tender wilted spinach.

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NUTRITION

Protein

56.8g

Fat

24.8g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

2 tbsp Coconut aminos

1 tsp Sesame oil

1 clove Garlic

1 tsp Fresh ginger

0.33 cup Cooked brown rice

0.5 cup Kimchi

1 cup Fresh spinach

0.25 cup Shredded carrots

1 tsp Sesame seeds

1 stalk Green onion

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Slice the flank steak against the grain into very thin strips to ensure maximum tenderness.
2
In a small bowl, whisk together the coconut aminos, sesame oil, minced garlic, and grated ginger.
3
Place the beef strips in a shallow dish, pour the marinade over them, and let them marinate for 10 minutes.
4
Heat a large cast-iron skillet over medium-high heat and sear the beef until beautifully browned and caramelized.
5
Remove the beef from the skillet and quickly sauté the spinach and shredded carrots in the remaining juices until wilted.
6
Assemble the bowl by placing the cooked brown rice at the bottom and topping it with the beef and sautéed vegetables.
7
Garnish with the kimchi, sliced green onions, and a sprinkle of sesame seeds before serving.