YOUR SOLIN GENERATED RECIPE
Lean ground beef sautéed in a savory ginger-garlic glaze, served over fiber-rich brown rice with crisp, colorful vegetables for a vibrant crunch.
INGREDIENTS
7 oz Ground beef (93% lean)
0.25 cup Cooked brown rice
1 tbsp Tamari
0.5 tsp Toasted sesame oil
0.5 tsp Raw honey
1 clove Garlic
0.5 tsp Fresh ginger
1 cup Baby spinach
0.25 cup Shredded carrots
0.25 cup Sliced cucumber
0.5 tsp Sesame seeds
1 stalk Green onion
0.25 tsp Red pepper flakes
PREPARATION
In a small bowl, whisk together the tamari, raw honey, toasted sesame oil, minced garlic, and grated fresh ginger to create the bulgogi marinade.
Heat a large non-stick skillet over medium-high heat and add the ground beef, breaking it up with a spatula until browned and cooked through.
Drain any excess fat from the skillet, then pour the marinade over the beef and simmer for 2 minutes until the sauce becomes glossy and coats the meat.
In a separate small pan, lightly steam or sauté the baby spinach with a splash of water for 1 minute until just wilted.
Assemble the bowl by placing the warm cooked brown rice at the base and topping it with the glazed beef, wilted spinach, shredded carrots, and sliced cucumbers.
Garnish the bowl with toasted sesame seeds, thinly sliced green onion, and red pepper flakes before serving.