Vibrant Korean Low-Carb Bowl

Allergens

None

Ingredients

• 8 oz trimmed lean beef sirloin, thinly sliced
• 1 cup fresh spinach, roughly chopped
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup zucchini, sliced into ribbons
• 1/2 cup carrots, grated
• 1/2 cup edamame, shelled and cooked
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup cucumber, sliced
• 1 tbsp sesame seeds
• 1 tbsp sesame oil
• 1 tbsp soy sauce (gluten
• free)
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• Salt and pepper to taste

Instructions

1. In a large skillet, heat sesame oil over medium high heat. Add garlic and ginger, and cook for 1 minute until fragrant.
2. Add sliced beef and season with salt and pepper. Cook for 3 4 minutes or until browned and cooked through. Remove from skillet and set aside.
3. In the same skillet, add shiitake mushrooms, cooking for 2 3 minutes until softened.
4. Add carrots, zucchini ribbons, red bell pepper, and cucumber, cooking for an additional 3 minutes or until vegetables are tender crisp. Season with salt and pepper to taste.
5. Return the cooked beef to the skillet and mix well.
6. To assemble the bowls, divide spinach and edamame among four serving bowls. Top each with the beef mixture and sprinkle sesame seeds on top.

Chef’s Insight

This dish balances protein, fiber, and healthy fats for sustained energy throughout the day.