YOUR SOLIN GENERATED RECIPE
Sautéed lean ground beef glazed in a savory coconut aminos sauce, served over a bed of cauliflower rice with crisp, vibrant vegetables.
INGREDIENTS
6 oz Ground beef (93% lean)
1 cup Cauliflower rice
1 tbsp Coconut aminos
0.5 tsp Toasted sesame oil
0.5 tsp Raw honey
1 tsp Fresh ginger
1 clove Garlic
0.25 tsp Red pepper flakes
1 cup Fresh baby spinach
0.5 cup Shredded carrots
0.5 cup Sliced cucumber
0.13 whole Avocado
0.5 tsp Sesame seeds
1 tbsp Green onions
PREPARATION
In a small bowl, whisk together the coconut aminos, toasted sesame oil, raw honey, minced ginger, minced garlic, and red pepper flakes to create the bulgogi marinade.
Heat a large non-stick skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until it is fully browned and no pink remains.
Pour the prepared marinade over the beef and stir well. Reduce the heat to medium and simmer for 3-4 minutes, allowing the sauce to thicken and glaze the meat beautifully.
In a separate skillet, lightly sauté the cauliflower rice and baby spinach with a splash of water for 2-3 minutes until the spinach is wilted and the rice is tender but not mushy.
Divide the cauliflower rice and spinach mixture into serving bowls as the base.
Top the rice with the glazed bulgogi beef, shredded carrots, sliced cucumber, and fresh avocado slices.
Garnish the bowls with sesame seeds and sliced green onions for a final touch of crunch and flavor.