NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef (93% lean)

0.25 cup Cooked brown rice

1 cup Broccoli florets

0.25 cup Shredded carrots

0.25 cup Sliced cucumber

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

0.5 tsp Raw honey

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Green onions

0.5 tsp Sesame seeds

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Cook the beef until browned and fully cooked through, using a wooden spoon to break the meat into small crumbles.

• 4

  Pour the prepared sauce over the beef and toss to coat, allowing it to simmer for 2 minutes until the glaze has slightly thickened.

• 5

  Steam the broccoli florets until they are tender-crisp and prepare the sliced cucumbers and shredded carrots for assembly.

• 6

  Assemble the bowls by layering the warm cooked brown rice at the base, followed by a generous portion of the bulgogi beef and the fresh vegetables.

• 7

  Garnish the completed bowls with sliced green onions and sesame seeds before serving immediately.