NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% lean ground beef

0.25 cup cooked jasmine rice

1 cup chopped baby bok choy

0.25 cup shredded carrots

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

1 tsp honey

1 tbsp sliced green onions

0.5 tsp toasted 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 the coconut aminos, honey, grated ginger, minced garlic, and red pepper flakes to create the bulgogi marinade.

• 2

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

• 3

  Cook the beef, breaking it into small crumbles with a spatula, until it is fully browned and no longer pink, about 6 minutes.

• 4

  Carefully drain any excess liquid or fat from the pan, then pour the prepared sauce over the beef.

• 5

  Stir the beef continuously for 1-2 minutes until the sauce reduces into a thick, glossy glaze that coats the meat.

• 6

  In a separate small pan, lightly sauté the chopped bok choy and shredded carrots with the toasted sesame oil for 3 minutes until just tender.

• 7

  Assemble the bowl by placing the cooked jasmine rice at the base, topping it with the glazed bulgogi beef and the sautéed vegetables.

• 8

  Finish the dish by garnishing with sliced green onions and toasted sesame seeds.