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

0.5 cup sliced cucumbers

1 tbsp coconut aminos

0.25 tsp toasted sesame oil

0.25 tsp avocado oil

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp raw honey

0.5 tsp sesame seeds

1 stalk sliced green onion

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon, and cook until fully browned and no longer pink.

• 4

  Pour the prepared bulgogi glaze over the beef and stir well to coat; reduce heat to low and simmer for 2-3 minutes until the sauce thickens slightly.

• 5

  While the beef simmers, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

• 6

  Assemble the bowl by placing the warm cooked brown rice at the bottom and topping it with the glazed beef, steamed broccoli, shredded carrots, and sliced cucumbers.

• 7

  Finish the dish by drizzling with toasted sesame oil and garnishing with sesame seeds and sliced green onions.