YOUR SOLIN GENERATED RECIPE
Lean ground beef sautéed with aromatic ginger and garlic in a savory-sweet glaze, served over fluffy brown rice with crisp-tender broccoli and vibrant carrots.
INGREDIENTS
6 oz 93% Lean ground beef
0.25 cup Cooked brown rice
1 cup Broccoli florets
0.25 cup Shredded carrots
2 tbsp Coconut aminos
0.5 tsp Toasted sesame oil
0.5 tsp Honey
1 clove Garlic
1 tsp Fresh ginger
1 stalk Green onion
0.5 tsp Sesame seeds
0.25 tsp Red pepper flakes
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, whisk together the coconut aminos, honey, toasted sesame oil, minced garlic, and grated ginger to create the bulgogi sauce.
Heat a large non-stick skillet over medium-high heat and add the ground beef, breaking it apart with a spatula.
Season the beef with sea salt, black pepper, and red pepper flakes, cooking until the meat is fully browned and no longer pink.
Toss the broccoli florets and shredded carrots into the skillet with the beef, stirring to combine.
Pour the prepared bulgogi sauce over the mixture and stir well to ensure every piece of beef and vegetable is coated.
Reduce heat to medium, cover the skillet, and let it steam for 2 to 3 minutes until the broccoli is bright green and tender.
Place the warm cooked brown rice into a bowl and top it with the savory beef and vegetable mixture.
Finish the dish by garnishing with thinly sliced green onions and sesame seeds for a fresh, nutty crunch.