NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% lean ground beef

0.25 cup cooked brown rice

1 cup broccoli florets

0.25 cup shredded carrots

1 tbsp coconut aminos

0.25 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp raw honey

1 whole green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet over medium-high heat and add the ground beef, seasoning it with sea salt and black pepper.

• 3

  Cook the beef, breaking it into small crumbles with a spatula, until it is thoroughly browned and no longer pink.

• 4

  While the beef is cooking, steam the broccoli florets in a steamer basket for 3-4 minutes until they are tender-crisp and bright green.

• 5

  Pour the prepared glaze over the cooked beef in the skillet and toss for 1-2 minutes until the sauce thickens and coats the meat evenly.

• 6

  Divide the cooked brown rice into a bowl, then top with the glazed beef, steamed broccoli, and shredded carrots.

• 7

  Garnish the bowl with thinly sliced green onions and sesame seeds before serving.