NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% lean ground beef

0.25 cup cooked jasmine rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

0.5 cup sliced cucumber

0.5 cup shredded carrots

1 cup fresh baby spinach

1 tsp sesame seeds

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet over medium-high heat and add the ground beef, seasoning it with the sea salt and black pepper.

• 3

  Cook the beef until fully browned, using a wooden spoon to break it into small, uniform crumbles.

• 4

  Pour the prepared ginger glaze over the beef and simmer for 2 minutes until the sauce reduces and coats the meat in a sticky finish.

• 5

  In a separate small bowl, toss the sliced cucumbers and shredded carrots with the rice vinegar for a quick pickle.

• 6

  Quickly steam or sauté the spinach in a splash of water until just wilted.

• 7

  Assemble the bowl by placing the cooked jasmine rice at the base, then top with the glazed beef, wilted spinach, and pickled vegetables.

• 8

  Garnish the entire bowl with sesame seeds before serving warm.