NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground beef 93% lean

0.5 cup Cooked brown rice

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby spinach

0.5 cup Cucumber

1 tbsp Rice vinegar

0.25 cup Carrots

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic to create the bulgogi sauce.

• 2

  In another small bowl, toss the sliced cucumbers with rice vinegar and a pinch of sea salt; let them sit to lightly pickle while you cook.

• 3

  Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spatula until browned and fully cooked through.

• 4

  Drain any excess liquid from the skillet, then pour in the prepared bulgogi sauce and simmer for 2 minutes until the sauce coats the beef in a glossy glaze.

• 5

  Remove the beef from the pan and quickly sauté the baby spinach in the remaining pan juices for 1 minute until just wilted.

• 6

  Assemble your bowl by placing the warm cooked brown rice at the base, topped with the glazed beef, wilted spinach, shredded carrots, and pickled cucumbers.

• 7

  Garnish the dish with a drizzle of toasted sesame oil, sliced green onions, and the remaining black pepper before serving.