YOUR SOLIN GENERATED RECIPE
Sautéed lean ground beef glazed in a savory ginger-garlic sauce, served over fluffy rice with crisp pickled vegetables and a glossy sesame finish.
INGREDIENTS
8 oz Ground beef (93% lean)
0.25 cup Cooked jasmine rice
2 tbsp Coconut aminos
0.5 tsp Toasted sesame oil
1 clove Garlic
0.5 tsp Fresh ginger
0.5 cup Shredded carrots
0.5 cup Sliced cucumber
1 cup Fresh spinach
0.5 tsp Sesame seeds
1 tsp Rice vinegar
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, whisk together the rice vinegar and a pinch of sea salt, then toss with the sliced cucumbers and shredded carrots to lightly pickle.
Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spatula until browned and cooked through.
Stir in the minced garlic and grated ginger, cooking for 1 minute until the aromatics are fragrant and softened.
Pour in the coconut aminos and half of the sesame oil, simmering for 2-3 minutes until the sauce reduces and coats the beef in a glossy glaze.
Push the beef to one side of the pan and add the fresh spinach, sautéing for 1 minute until just wilted.
Assemble the bowl by placing the cooked jasmine rice at the base, then topping with the glazed beef, wilted spinach, and pickled vegetables.
Garnish with sesame seeds and a final drizzle of the remaining sesame oil before serving.