NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1 cup cauliflower rice

0.13 cup cooked brown rice

1 cup fresh spinach

0.5 cup shredded carrots

0.5 cup sliced cucumber

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

1 large egg

0.5 tsp sesame seeds

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, toss the sliced cucumber with rice vinegar and sea salt; set aside to quick-pickle.

• 2

  Heat a large skillet over medium-high heat with half of the toasted sesame oil.

• 3

  Add the ground beef, grated ginger, and minced garlic to the skillet, breaking the meat up until browned and cooked through.

• 4

  Stir in the coconut aminos and black pepper, allowing the sauce to glaze the beef for 2 minutes.

• 5

  Remove the beef from the pan and quickly sauté the spinach and shredded carrots until just wilted.

• 6

  In the same pan, lightly toast the cauliflower rice and cooked brown rice together until heated through.

• 7

  Wipe the pan and fry the egg until the whites are set but the yolk remains runny.

• 8

  Assemble the bowl by layering the rice mixture, topped with the bulgogi beef, sautéed veggies, pickled cucumbers, and the fried egg.

• 9

  Garnish with sesame seeds and the remaining drizzle of toasted sesame oil.