NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% lean ground beef

0.25 cup cooked jasmine rice

2 tbsp coconut aminos

0.5 tsp toasted sesame oil

0.5 tsp honey

1 clove garlic

1 tsp fresh ginger

0.5 cup cucumber

0.25 cup shredded carrots

1 stalk green onion

1 tsp rice vinegar

0.25 tsp red pepper flakes

0.25 tsp sea salt

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, minced garlic, grated ginger, and red pepper flakes to create the marinade.

• 2

  Thinly slice the cucumber into rounds and toss them in a bowl with the rice vinegar and a pinch of sea salt; set aside to lightly pickle.

• 3

  Heat a large non-stick skillet over medium-high heat and add the ground beef, breaking it into small crumbles with a wooden spoon.

• 4

  Cook the beef until fully browned and no longer pink, then carefully drain any excess fat from the skillet.

• 5

  Pour the prepared sauce over the beef and simmer for 2 to 3 minutes until the liquid reduces into a glossy glaze that coats the meat.

• 6

  Remove the skillet from the heat and stir in the toasted sesame oil and thinly sliced green onion.

• 7

  Assemble the bowl by placing the cooked jasmine rice at the base, topping with the glazed beef, shredded carrots, and the prepared pickled cucumbers.