NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0.25 cup cooked brown rice

1 tbsp coconut aminos

0 tsp toasted sesame oil

1 tsp fresh ginger

2 clove garlic

1 cup broccoli florets

0.25 cup shredded carrots

1 tsp sesame seeds

1 stalk green onion

0.25 tsp red pepper flakes

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 fresh ginger, and minced garlic to create the bulgogi marinade.

• 2

  Place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

• 3

  Heat a large skillet over medium-high heat. Add the ground beef, sea salt, black pepper, and red pepper flakes, breaking the meat apart with a spatula until fully browned.

• 4

  Drain any excess fat from the skillet, then pour the coconut aminos mixture over the beef. Stir well and simmer for 2 minutes until the sauce thickens slightly and coats the meat.

• 5

  Place the warm cooked brown rice in a bowl and top with the glazed beef, steamed broccoli, and shredded carrots.

• 6

  Garnish the bowl with sliced green onions and sesame seeds before serving.