NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground beef (93% lean)

0.5 cup Brown rice (cooked)

1 large Egg

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Honey

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Red pepper flakes

0.5 cup Cucumber

0.25 cup Kimchi

1 whole Green onion

1 tsp Sesame seeds

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat half of the sesame oil in a large skillet over medium-high heat and add the ground beef, seasoning with sea salt and black pepper.

• 3

  Cook the beef until browned and fully cooked through, breaking it into small crumbles with a spatula.

• 4

  Pour the sauce over the beef and simmer for 2-3 minutes until the liquid thickens and coats the meat in a glossy glaze.

• 5

  In a separate small non-stick pan, heat the remaining sesame oil and fry the egg until the whites are set but the yolk remains runny.

• 6

  Slice the cucumber into thin rounds and thinly slice the green onion on a bias.

• 7

  Assemble the bowl by placing the cooked brown rice at the base, followed by the glazed beef, sliced cucumbers, kimchi, and the fried egg.

• 8

  Garnish with sesame seeds and sliced green onions before serving.