NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

0.25 cup dry jasmine rice

0.5 tbsp olive oil

0.5 cup diced bell peppers

0.5 cup sliced zucchini

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 large egg

0.25 tsp red pepper flakes

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small pot, combine the jasmine rice with half a cup of water and a pinch of salt, then bring to a boil, cover, and simmer for 15 minutes until fluffy.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the ground beef, breaking it apart with a spatula.

• 3

  Season the beef with garlic powder, sea salt, and black pepper, cooking until browned and no longer pink.

• 4

  Add the diced bell peppers and sliced zucchini to the skillet, sautéing for 5 minutes until the vegetables are tender-crisp.

• 5

  Whisk together the gochujang, tamari, and sesame oil in a small bowl, then pour the mixture over the beef and vegetables, stirring to coat evenly.

• 6

  Push the mixture to the side of the pan and crack the egg into the space, scrambling it quickly until set, then fold it into the meat and vegetables.

• 7

  Stir in the red pepper flakes for an extra kick of heat.

• 8

  Serve the spicy beef and vegetable mixture over the cooked jasmine rice and enjoy immediately.