NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

1 large Egg

1 cup Cauliflower rice

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Carrots

1 cup Baby spinach

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, grated fresh ginger, and red pepper flakes to create the bulgogi sauce base.

• 2

  Bring a small pot of water to a boil, gently lower the egg in, and cook for 6.5 minutes; immediately transfer to an ice bath to ensure a silky yolk.

• 3

  Heat a large skillet over medium-high heat with half of the sesame oil and brown the ground beef until fully cooked, breaking it into small crumbles.

• 4

  Add the minced garlic to the beef and cook for 1 minute until fragrant, then pour in the coconut aminos mixture and simmer for 2 minutes until the sauce coats the meat.

• 5

  In a separate pan, sauté the cauliflower rice, shredded carrots, and baby spinach with the remaining sesame oil until the spinach is wilted and the cauliflower is tender.

• 6

  Assemble the bowl by layering the savory beef over the vegetable base, then top with the peeled and halved egg, sliced green onions, and sesame seeds.