NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

0.25 cup cooked jasmine rice

1 large egg

1 cup fresh spinach

0.25 cup shredded carrots

0.25 cup sliced cucumber

1.5 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp grated ginger

1 clove minced garlic

1 tsp rice vinegar

0.25 tsp red pepper flakes

1 tsp sesame seeds

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, grated ginger, minced garlic, and red pepper flakes to create the bulgogi sauce.

• 3

  Heat a large non-stick skillet over medium-high heat and add the ground beef, breaking it apart with a spatula until browned and fully cooked.

• 4

  Season the beef with sea salt and black pepper, then pour the sauce over the meat and simmer for 2 minutes until the liquid reduces and glazes the beef.

• 5

  In a small bowl, toss the shredded carrots and sliced cucumbers with the rice vinegar to create a quick-pickle.

• 6

  Lightly steam or sauté the fresh spinach in the same skillet used for the beef until just wilted.

• 7

  Peel the cooled egg and slice it in half.

• 8

  Assemble the bowl by placing the warm jasmine rice at the bottom, then topping with the bulgogi beef, wilted spinach, pickled vegetables, and the soft-boiled egg.

• 9

  Garnish the entire bowl with sesame seeds before serving.