NUTRITION

SERVINGS

INGREDIENTS

7 oz 93% lean ground beef

0.5 cup cooked brown rice

1 cup fresh baby spinach

0.5 cup cucumber

0.25 cup shredded carrots

1 tbsp tamari

0.5 tsp toasted sesame oil

0.5 tsp raw honey

1 clove garlic

1 tsp fresh ginger

0.5 tsp sesame seeds

1 whole green onion

0.25 tsp red pepper flakes

PREPARATION

• 1

  In a small bowl, whisk together the tamari, toasted sesame oil, raw honey, minced garlic, grated fresh ginger, 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, breaking it into small crumbles with a spatula until it is fully browned and cooked through.

• 3

  Pour the prepared sauce over the beef and stir constantly for 1 to 2 minutes until the liquid reduces slightly and creates a glossy coating on the meat.

• 4

  Place the fresh baby spinach in a separate pan with a splash of water and steam over medium heat for 60 seconds until just wilted, then drain any excess liquid.

• 5

  Prepare the bowl by adding the warm cooked brown rice as the base layer.

• 6

  Arrange the glazed bulgogi beef, wilted spinach, sliced cucumbers, and shredded carrots in sections over the rice.

• 7

  Finish the dish by garnishing with toasted sesame seeds and thinly sliced green onions for a fresh bite.