NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground beef (93% lean)

0.25 cup Cooked brown rice

1 cup Baby bok choy

0.5 cup Shredded carrots

1 tbsp Tamari

0.5 tsp Toasted sesame oil

0.5 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onion

0.25 tsp Sesame seeds

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Cook brown rice according to package instructions or use pre-cooked rice.

• 2

  In a small bowl, whisk together tamari, sesame oil, honey, grated ginger, and minced garlic to create the bulgogi sauce.

• 3

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

• 4

  Drain any excess fat from the skillet, then pour the sauce over the beef and stir for 1-2 minutes until the glaze is thick and glossy.

• 5

  Add the chopped baby bok choy to the skillet and sauté for 2 minutes until just wilted but still bright green.

• 6

  Assemble the bowl by placing the brown rice at the base, topped with the bulgogi beef mixture and shredded carrots.

• 7

  Garnish with sliced green onions, sesame seeds, and red pepper flakes for a hint of heat.