YOUR SOLIN GENERATED RECIPE
Sautéed lean ground beef glazed in a savory ginger-garlic sauce, served over a fluffy rice blend with crisp pickled vegetables and a silky sunny-side-up egg.
INGREDIENTS
6 oz 93% Lean ground beef
1 large egg
0.25 cup cooked brown rice
0.5 cup cauliflower rice
1 tbsp coconut aminos
1 tsp toasted sesame oil
1 tsp fresh ginger
1 clove garlic
0.5 cup cucumber
0.25 cup carrots
1 tsp rice vinegar
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp green onions
0.5 tsp sesame seeds
PREPARATION
In a small bowl, whisk together the coconut aminos, minced garlic, and grated fresh ginger.
Heat a large skillet over medium-high heat and brown the ground beef until fully cooked, breaking it into small crumbles.
Pour the coconut amino sauce over the beef and stir for 2 minutes until the glaze is thick and glossy.
In a separate pan, lightly sauté the cauliflower rice with the cooked brown rice and a pinch of sea salt until heated through.
Toss the thinly sliced cucumbers and shredded carrots with rice vinegar in a small bowl to create a quick pickle.
Wipe the skillet and fry the egg in toasted sesame oil until the whites are set but the yolk remains runny.
Assemble the bowl by layering the rice blend, the savory glazed beef, and the pickled vegetables.
Top with the fried egg and garnish with sliced green onions and toasted sesame seeds.