NUTRITION

SERVINGS

INGREDIENTS

5.5 oz flank steak

1 tbsp coconut aminos

0.25 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.13 cup cooked brown rice

0.5 cup kimchi

1 cup bok choy

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

1 medium green onion

PREPARATION

• 1

  In a medium bowl, whisk together the coconut aminos, toasted sesame oil, grated fresh ginger, and minced garlic to create the marinade.

• 2

  Place the thinly sliced flank steak into the bowl, tossing thoroughly to ensure every piece is coated, and let it marinate for 10 to 15 minutes.

• 3

  Heat a large non-stick skillet over medium-high heat; once hot, add the beef in a single layer and season with sea salt and black pepper.

• 4

  Sear the beef for 2-3 minutes without moving it to achieve a deep caramelization, then flip and cook for another 1 minute until just cooked through.

• 5

  Remove the beef from the skillet and immediately add the chopped bok choy with a tablespoon of water, covering the pan for 2 minutes to steam until tender-crisp.

• 6

  To assemble, portion the warm brown rice into a bowl and top with the bulgogi beef, steamed bok choy, and a generous serving of tangy kimchi.

• 7

  Finish the dish by garnishing with toasted sesame seeds and thinly sliced green onions for a fresh crunch.