NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

0.5 cup cooked jasmine rice

1 large egg

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup fresh spinach

0.25 cup shredded carrots

1 tsp sesame seeds

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Heat a large skillet over medium-high heat and add the ground beef, browning it until fully cooked through.

• 2

  Whisk together the coconut aminos, toasted sesame oil, minced ginger, and minced garlic in a small bowl.

• 3

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

• 4

  In a separate pan, lightly steam the spinach and carrots with a splash of water until just tender.

• 5

  Bring a small pot of water to a boil, carefully lower the egg in, and simmer for 6.5 minutes for a jammy yolk.

• 6

  Transfer the egg to an ice bath for 2 minutes, then peel and slice it in half.

• 7

  Divide the cooked rice into bowls, top with the bulgogi beef, steamed vegetables, and the egg halves.

• 8

  Finish the dish by sprinkling with sesame seeds, sliced green onions, sea salt, and black pepper.