Name: Korean Beef Bulgogi Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Flank steak; 0.5 cup Cooked brown rice; 1 cup Bok choy; 0.5 cup Carrots; 1 tbsp Tamari; 1 tsp Sesame oil; 1 tsp Fresh ginger; 1 clove Garlic; 1 tsp Sesame seeds; 1 stalk Green onion; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Korean Beef Bulgogi Bowl

Lean flank steak thinly sliced and sautéed in a savory ginger-garlic tamari sauce, served over nutty brown rice with crisp, vibrant bok choy.

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NUTRITION

Protein

43.6g

Fat

19.3g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

0.5 cup Cooked brown rice

1 cup Bok choy

0.5 cup Carrots

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Black pepper

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PREPARATION

1
Cook the brown rice according to package directions and set aside.
2
Thinly slice the flank steak against the grain into bite-sized strips.
3
In a small bowl, whisk together the tamari, grated ginger, minced garlic, and black pepper.
4
Heat a large skillet over medium-high heat with the sesame oil.
5
Add the steak to the skillet in a single layer and sear until browned, about 2 minutes per side.
6
Toss in the sliced carrots and chopped bok choy, sautéing for another 3 minutes until the vegetables are tender-crisp.
7
Pour the tamari mixture over the beef and vegetables, tossing to coat everything evenly as the sauce thickens slightly.
8
Divide the rice into bowls, top with the bulgogi mixture, and garnish with sliced green onions and sesame seeds.