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Healthier Beef Bulgogi Bowl Recipe

These flavors combine to make a fantastically tasty, balanced macronutrient bowl for any meal! And check out those colors!

WAYS TO CHANGE IT UP

  • Change the Protein if you aren’t a fan of red meat, try doing this with shrimp or salmon.
  • Watching Carbs? Halve the portion or omit and use prepared cauliflower rice
  • Skip the egg to lower the calories by 80 + fat by 6g

BEEF BULGOGI BOWL

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

makes 2 servings

Ingredients:

  • ¾ LBS skirt steak or filet (for leaner cuts,) thinly sliced
  • 2 TB Bragg’s or coconut aminos
  • 2 TB honey
  • 1 TB brown sugar
  • ½ TB red pepper flakes
  • 2 garlic cloves, minced
  • ½ TB sesame oil
  • 1 green onion, finely chopped

To Serve:

  • 1 cup prepared black rice or rice noodles
  • 1 cup purple cabbage, shredded
  • 1 cup Mung bean sprouts
  • 1 cup kimchi, prepared (watch the sodium content)
  • 1 cucumber, thinly sliced
  • Watermelon or regular radishes, sliced
  • Sriracha or Sambal Oleek, to drizzle

Optional: fried egg and/or ¼ of an avocado

To Make:

  1. Prep the marinade in a bowl + pour over sliced steak.
  2. Arrange the steak in the skillet. Pan-grill the steak over medium heat until your desired temp is reached.
  3. Place the beef in a bowl with the veggies, rice or noodles, an optional fried or poached egg, + drizzle of Sriracha or Sambal Oleek.

NUTRITION:

X1 SERVING: 1/2 cup noodles, 3 oz steak, an egg, + 1/2 cup kimchi

462 CALORIES | 21g FAT | 36.4g CARBS | 3g FIBER | 34g PROTEIN

REPURPOSE THE LEFTOVERS INTO A DIFFERENT MEAL

Don’t get bored eating the exact same thing again and vary your nutrition! I turned it into a bowl with steamed broccoli, some chopped pineapple, skip the egg and use a slaw mix with hoisin sauce the day after for lunch!

 

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