3cupscooked rice / cauliflower ricemake ahead of time in bone broth - 1 1/2 cups dry rice
`1lbgrass fed ground beefcan sub tempeh/ tofu or other protein
1-2lbsbroccoli floretssteamed or blanched
2wholeorganic carrotssliced with a peeler nice and thin
5mediumturnips/ radishesoptional - sliced thin with a mandolin
4-8tbspkimchioptional - homemade or store bought
2clovesgarlicgrated or minced
1/2tspkorean / red chili flakes
2tbsptamari / soy sauce
Add to Meal Plan:
This recipe has been added to your Meal Plan
If you do not have your rice cooked start that now as you chop veggies. Cook according to package - I like to sub my water with broth. If cooking cauliflower rice I like to use 1/4 cup coconut milk to add some fat and make it fluffy.
Heat a large skillet over medium heat. Mix together your sauce in a small bowl with a whisk.
Add your beef and onions to the hot pan and brown. With grass fed meat there shouldn't be much fat - so you can leave in the extra fat or drain. Turn off the heat and add in half of your sauce to the meat and onion mixture. Toss to coat.
Prep your veggies and lay them out for assembly. Cut and steam broccoli. Shred / peel carrots. Mandolin your turnips/ radishes. Warm up your rice of choice. I like a chili onion crunch (from TJ's) and seaweed slices, sesame seeds as a garnish.
Assemble your bowls! drizzle leftover sauce over the top of your bowl. Don't forget kimchi perfect crunch and spice factor!.