NUTRITION

SERVINGS

INGREDIENTS

6.5 oz 93% lean ground beef

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 cup shredded carrots

1 cup baby spinach

1 tbsp tamari

0.25 tsp toasted sesame oil

0.5 tsp honey

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp red pepper flakes

0.5 tsp sesame seeds

1 tbsp sliced green onions

PREPARATION

• 1

  In a small bowl, whisk together the tamari, toasted sesame oil, honey, grated ginger, minced garlic, and red pepper flakes to create the bulgogi sauce.

• 2

  Heat a large non-stick skillet over medium-high heat and add the lean ground beef, breaking it apart with a wooden spoon until it is browned and fully cooked through.

• 3

  Add the broccoli florets and shredded carrots to the skillet with the beef, sautéing for 3 to 5 minutes until the vegetables are tender yet retain a slight crunch.

• 4

  Stir in the baby spinach and pour the prepared bulgogi sauce over the mixture, tossing constantly for 1 minute until the spinach is wilted and the sauce has thickened slightly.

• 5

  Place the warm cooked brown rice into a serving bowl and top it with the beef and vegetable mixture.

• 6

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