NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 cup cooked brown rice

1 large egg

1 cup baby spinach

0.5 cup shredded carrots

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp minced ginger

1 tsp minced garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 6.5 minutes for a soft boil. Immediately transfer to an ice bath, peel, and set aside.

• 2

  Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a spatula. Season with sea salt and black pepper.

• 3

  Once the beef is mostly browned, add the minced garlic and ginger, sautéing for 1 minute until fragrant.

• 4

  Stir in the coconut aminos and toasted sesame oil, allowing the sauce to bubble and coat the beef for 2 minutes until slightly thickened.

• 5

  In a separate small pan, lightly steam the spinach and shredded carrots with a splash of water until just wilted and tender.

• 6

  Assemble the bowl by placing the cooked brown rice at the base, followed by the bulgogi beef and the steamed vegetables.

• 7

  Slice the soft-boiled egg in half and place it on top, then garnish the entire bowl with sesame seeds before serving.