Name: Korean Beef Bulgogi Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7.5 oz raw ground beef 93% lean; 0.06 cup dry white jasmine rice; 1 tbsp tamari; 0.25 tsp sesame oil; 0.25 tsp honey; 1 clove garlic; 0.5 tsp fresh ginger; 1 cup raw spinach; 0.5 cup raw carrots; 0.5 cup raw cucumber; 1 stalk green onion; 0.25 tsp sesame seeds; 0.25 tsp red pepper flakes

Nutrition

Per serving

521 calories

Protein: 48g; 37% of calories
Carbs: 29g; 22% of calories
Fat: 23g; 41% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the dry white jasmine rice and combine with 0.25 cup water in a small pot; bring to a boil, then cover and simmer for 15 minutes.
While the rice cooks, shred the raw carrots, slice the raw cucumber into rounds, and finely mince the garlic and fresh ginger.
Heat a large skillet over medium-high heat and add the raw ground beef 93% lean, breaking it apart with a spatula until browned and cooked through.
Stir in the minced garlic, fresh ginger, tamari, honey, and red pepper flakes, letting the sauce thicken slightly for 2 minutes.
Move the beef to one side of the pan and add the raw spinach, sautéing for 1 minute until just wilted.
Remove the skillet from the heat and stir in the sesame oil to coat the beef.
Assemble the bowl by placing the cooked rice at the base, topped with the bulgogi beef, wilted spinach, shredded carrots, and sliced cucumbers.
Garnish with thinly sliced green onion and sesame seeds before serving.

Nutrition

Ingredients

Instructions

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