NUTRITION

SERVINGS

INGREDIENTS

7 oz ground beef 93% lean

0.25 cup cooked brown rice

1 large egg

1 tsp sesame oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 cup cucumber

0.5 cup shredded carrots

1 tbsp rice vinegar

1 stalk green onion

0.25 tsp red pepper flakes

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Cook the brown rice according to package instructions if not using pre-cooked rice.

• 2

  In a small bowl, whisk together coconut aminos, honey, grated ginger, minced garlic, and red pepper flakes.

• 3

  Bring a small pot of water to a boil, carefully lower the egg in, and simmer for 6.5 minutes; immediately transfer to an ice bath to stop the cooking.

• 4

  In a separate bowl, toss sliced cucumbers and shredded carrots with rice vinegar and sea salt to create a quick pickle.

• 5

  Heat sesame oil in a large skillet over medium-high heat, then add the ground beef and cook until browned, breaking it into small crumbles.

• 6

  Pour the prepared sauce over the beef and simmer for 2-3 minutes until the liquid reduces and coats the meat.

• 7

  Assemble the bowl by placing the rice at the bottom and topping with the bulgogi beef, pickled vegetables, and the halved soft-boiled egg.

• 8

  Garnish with sliced green onions and a crack of fresh black pepper before serving.