NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 cup shredded carrots

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

0.5 tsp honey

1 stalk sliced green onion

0.5 tsp sesame seeds

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Steam the broccoli florets in a steamer basket over boiling water until tender-crisp, about 4-5 minutes.

• 2

  In a small bowl, whisk together the coconut aminos, honey, and toasted sesame oil 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.

• 4

  Season the beef with sea salt and black pepper, cooking until it is thoroughly browned and no longer pink.

• 5

  Add the minced garlic and grated ginger to the skillet, sautéing for 1 minute until highly fragrant.

• 6

  Pour the sauce mixture over the beef and toss well, allowing it to simmer for 1 minute until slightly thickened.

• 7

  Place the cooked brown rice in a serving bowl and top with the bulgogi beef mixture.

• 8

  Arrange the steamed broccoli and shredded carrots alongside the beef.

• 9

  Garnish the bowl with sliced green onions and toasted sesame seeds before serving hot.