NUTRITION

SERVINGS

INGREDIENTS

6 oz ground beef (93% lean)

0.5 cup cooked jasmine rice

1 large egg

2 tbsp coconut aminos

0 tsp sesame oil

1 tsp honey

1 tsp grated fresh ginger

1 clove garlic

0.5 cup sliced cucumber

0.25 cup shredded carrots

1 tsp rice vinegar

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp sesame seeds

1 tbsp chopped green onions

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic to create the bulgogi marinade.

• 2

  In another small bowl, toss the sliced cucumbers and shredded carrots with the rice vinegar and a pinch of sea salt to create a quick pickle; let it sit while you cook.

• 3

  Heat a large skillet over medium-high heat and add the ground beef, seasoning it with the sea salt and black pepper as you break it apart.

• 4

  Once the beef is fully browned and cooked through, pour the bulgogi marinade into the skillet and simmer for 2 minutes until the sauce thickens and glazes the meat.

• 5

  In a separate small non-stick pan, heat the sesame oil over medium heat and fry the egg until the whites are fully set but the yolk remains runny.

• 6

  Assemble the bowl by layering the cooked jasmine rice at the base, then adding the glazed beef and the pickled vegetable medley on top.

• 7

  Place the fried egg in the center of the bowl and garnish with sesame seeds and fresh green onions before serving.