YOUR SOLIN GENERATED RECIPE
Sautéed lean beef simmered in a savory coconut amino glaze, served over fluffy brown rice with crisp, vibrant vegetables.
INGREDIENTS
8 oz Ground beef (93% lean)
0.25 cup Cooked brown rice
0.25 tsp Toasted sesame oil
1 tbsp Coconut aminos
0.25 tsp Honey
1 clove Garlic
0.5 tsp Fresh ginger
1 cup Fresh spinach
0.5 cup Shredded carrots
0.25 cup Sliced cucumber
0.5 tsp Sesame seeds
1 stalk Green onion
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, whisk together the coconut aminos, honey, minced garlic, and grated ginger to create the bulgogi marinade.
Heat a large non-stick skillet over medium-high heat and add the ground beef, seasoning it with sea salt and black pepper.
Cook the beef until fully browned and crumbled, then carefully drain any excess fat from the pan.
Pour the prepared sauce over the beef and simmer for 2-3 minutes until the glaze becomes glossy and coats the meat evenly.
In a separate small pan, lightly sauté the spinach with a tablespoon of water for 1 minute until just wilted.
Assemble the bowl by placing the warm cooked brown rice at the base.
Top the rice with the bulgogi beef, sautéed spinach, shredded carrots, and sliced cucumbers.
Drizzle the entire bowl with toasted sesame oil and garnish with sesame seeds and thinly sliced green onions.