YOUR SOLIN GENERATED RECIPE
Sautéed grass-fed beef crumbles infused with savory coconut aminos and ginger, served over a bed of fluffy rice and crisp, vibrant vegetables.
INGREDIENTS
8 oz Grass-fed ground beef (93% lean)
2 tbsp Coconut aminos
0.25 tsp Toasted sesame oil
1 tsp Ginger
2 cloves Garlic
0.13 cup Cooked brown rice
1 cup Cauliflower rice
0.5 cup Shredded carrots
0.5 cup Cucumber
1 cup Spinach
0.5 tsp Sesame seeds
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into small crumbles.
Add the garlic, ginger, sea salt, and black pepper to the beef, sautéing for 1 minute until fragrant.
Stir in the coconut aminos and toasted sesame oil, simmering for 2 minutes to allow the flavors to meld into the meat.
In a separate pan or microwave, steam the cauliflower rice and warm the pre-cooked brown rice.
Lightly sauté the spinach in the beef pan or a separate skillet until just wilted.
Assemble the bowls by layering the rice mixture at the bottom, followed by the savory beef and fresh vegetables.
Garnish with sesame seeds and serve immediately while the beef is hot and the cucumbers are crisp.