Lean Beef Bibimbap with Sautéed Zucchini and Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef Bibimbap with Sautéed Zucchini and Carrots

YOUR SOLIN GENERATED RECIPE

Lean Beef Bibimbap with Sautéed Zucchini and Carrots

Sautéed lean beef and crisp vegetables served over nutty brown rice, topped with a golden sunny-side-up egg and a drizzle of spicy gochujang sauce.

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NUTRITION

528kcal
Protein
41.6g
Fat
21.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

5 oz 93% Lean Ground Beef

1 Large Egg

1/2 cup Cooked Brown Rice

1 cup sliced Zucchini

1/2 cup shredded Carrots

1 cup Baby Spinach

1 tsp Sesame Oil

1 tbsp Gochujang Paste

1 tsp Coconut Aminos

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PREPARATION

  • 1

    In a large skillet over medium-high heat, cook the lean ground beef with the coconut aminos until browned and fully cooked, then set aside.

  • 2

    In the same skillet, add half of the sesame oil and sauté the sliced zucchini and shredded carrots until they are tender-crisp.

  • 3

    Add the baby spinach to the pan and toss briefly until just wilted, then remove all vegetables from the heat.

  • 4

    In a separate small non-stick pan, use the remaining sesame oil to fry the egg sunny-side-up until the whites are set and the edges are slightly crisp.

  • 5

    Place the warm cooked brown rice in a bowl and arrange the cooked beef, zucchini, carrots, and spinach in separate sections on top.

  • 6

    Top the bowl with the fried egg and a dollop of gochujang paste before serving.

Lean Beef Bibimbap with Sautéed Zucchini and Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef Bibimbap with Sautéed Zucchini and Carrots

YOUR SOLIN GENERATED RECIPE

Lean Beef Bibimbap with Sautéed Zucchini and Carrots

Sautéed lean beef and crisp vegetables served over nutty brown rice, topped with a golden sunny-side-up egg and a drizzle of spicy gochujang sauce.

NUTRITION

528kcal
Protein
41.6g
Fat
21.4g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

5 oz 93% Lean Ground Beef

1 Large Egg

1/2 cup Cooked Brown Rice

1 cup sliced Zucchini

1/2 cup shredded Carrots

1 cup Baby Spinach

1 tsp Sesame Oil

1 tbsp Gochujang Paste

1 tsp Coconut Aminos

PREPARATION

  • 1

    In a large skillet over medium-high heat, cook the lean ground beef with the coconut aminos until browned and fully cooked, then set aside.

  • 2

    In the same skillet, add half of the sesame oil and sauté the sliced zucchini and shredded carrots until they are tender-crisp.

  • 3

    Add the baby spinach to the pan and toss briefly until just wilted, then remove all vegetables from the heat.

  • 4

    In a separate small non-stick pan, use the remaining sesame oil to fry the egg sunny-side-up until the whites are set and the edges are slightly crisp.

  • 5

    Place the warm cooked brown rice in a bowl and arrange the cooked beef, zucchini, carrots, and spinach in separate sections on top.

  • 6

    Top the bowl with the fried egg and a dollop of gochujang paste before serving.