Name: Korean Beef Bulgogi Bowl
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 1 serving
Ingredients: 6.5 oz raw ground beef 93% lean; 0.13 cup dry white rice; 0.5 tsp sesame oil; 1 tbsp tamari; 0.5 tsp honey; 1 tsp raw ginger; 1 clove raw garlic; 0.5 cup raw cucumber; 0.5 cup raw carrots; 1 cup raw baby spinach; 1 tsp sesame seeds; 1 tbsp raw green onion; 0.13 tsp red pepper flakes

Nutrition

Per serving

514 calories

Protein: 43g; 33% of calories
Carbs: 34g; 27% of calories
Fat: 23g; 40% of calories

Instructions

Prep 10 min · Cook 18 min

Rinse the dry white rice and combine with 0.5 cup water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
While the rice cooks, slice the raw cucumber into rounds, shred the raw carrots, mince the raw garlic, and grate the raw ginger.
Heat a large skillet over medium-high heat with the sesame oil. Add the raw ground beef and cook until browned, about 6 minutes, breaking it into small crumbles with a spatula.
Stir in the tamari, honey, minced raw garlic, grated raw ginger, and red pepper flakes. Cook for 2 minutes until the sauce coats the beef and becomes glossy.
Add the raw baby spinach to the skillet and toss for 1 minute until just wilted, then remove from the heat.
Fluff the cooked rice with a fork and let it rest for 1 minute.
Assemble the bowl by layering the rice, the beef and spinach mixture, raw cucumber, and raw carrots.
Garnish with sesame seeds and sliced raw green onion before serving.

Nutrition

Ingredients

Instructions

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