YOUR SOLIN GENERATED RECIPE
Lean ground beef sautéed with aromatic ginger and garlic in a savory-sweet glaze, served over fluffy brown rice with crisp, vibrant vegetables.
INGREDIENTS
7 oz 93% Lean ground beef
0.25 cup Cooked brown rice
1 cup Broccoli florets
0.5 cup Shredded carrots
1 tbsp Coconut aminos
0.25 tsp Toasted sesame oil
0.5 tsp Honey
1 tsp Fresh ginger
2 cloves Garlic
1 stalk Green onion
0.5 tsp Sesame seeds
0.25 tsp Red pepper flakes
0.25 tsp Avocado oil
PREPARATION
In a small bowl, whisk together the coconut aminos, toasted sesame oil, honey, grated ginger, and red pepper flakes to create the bulgogi sauce.
Place a steamer basket over a pot of boiling water and steam the broccoli florets and shredded carrots for 4 to 5 minutes until they are tender-crisp.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the lean ground beef and minced garlic to the skillet, breaking the meat apart with a wooden spoon and cooking until fully browned.
Pour the prepared bulgogi sauce over the cooked beef and stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze.
Divide the warm cooked brown rice into serving bowls and top with the glazed beef and the steamed vegetables.
Garnish the bowls with thinly sliced green onions and a sprinkle of sesame seeds before serving immediately.