NUTRITION

SERVINGS

INGREDIENTS

7 oz ground beef 93% lean

0.5 cup jasmine rice, cooked

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger, grated

1 clove garlic, minced

0.5 cup cucumber, sliced

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 stalk green onion, sliced

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, grated fresh ginger, and minced garlic to create the bulgogi glaze.

• 2

  In a separate container, toss the sliced cucumbers with rice vinegar and sea salt, then set aside to allow them to quick-pickle.

• 3

  Heat a large skillet over medium-high heat and add the ground beef, breaking it into small crumbles with a wooden spoon.

• 4

  Cook the beef until it is thoroughly browned and no longer pink, then carefully drain any excess liquid from the pan.

• 5

  Pour the prepared ginger-garlic glaze over the beef and stir constantly for 2 minutes until the sauce becomes glossy and coats the meat.

• 6

  Portion the warm jasmine rice into a serving bowl and top it with the savory beef mixture.

• 7

  Arrange the pickled cucumbers alongside the beef and garnish the bowl with sesame seeds, red pepper flakes, and sliced green onions.