Keto Korean Bulgogi Bowl

Allergens

None

Ingredients

• 8 oz grass
• fed beef sirloin, thinly sliced 1 cup cooked quinoa 2 cups mixed fresh greens (spinach, kale, and arugula) 1/2 avocado, sliced 1/4 cucumber, thinly sliced 1/2 cup cherry tomatoes, halved 1/2 cup edamame, shelled 1 tbsp sesame seeds For the Bulgogi Marinade: + 2 tbsp coconut aminos + 1 tbsp olive oil + 1 tsp minced garlic + 1 tsp grated ginger + 1/2 tsp black pepper + 1/4 tsp sea salt

Instructions

1. In a large bowl, combine the beef sirloin with the Bulgogi Marinade ingredients. Mix well and let it marinate for 30 minutes in the refrigerator.
2. Heat a non stick skillet over medium heat. Add the marinated beef and cook until browned and cooked through, about 5 7 minutes. Remove from skillet and set aside.
3. Assemble the bowls by dividing the cooked quinoa between two serving dishes. Top each with marinated beef, mixed greens, avocado slices, cucumber slices, cherry tomatoes, and edamame. Sprinkle sesame seeds over the top.

Chef’s Insight

Balance is key in this dish; the variety of flavors and textures creates a satisfying, nourishing meal.

Notes

This recipe is ideal for those following a ketogenic diet.