Korean Bison Bowls

Ever come home from a long day at work or the gym and you're tired, hungry, and have zero patience for complicated recipes? There's a recipe for that:

These Korean Bison Bowls.

This is a faster, easier take on Korean barbecue (aka Bulgogi), marinated strips of beef cooked on an open grill.

My client Cassidy sent me this original recipe and asked if we could modify it to be more fat loss-friendly. She loves this recipe for it's quickness AND because her whole family (kids included) will eat the heck out of it.


Serves 3-4

Adapted from Damn Delicious

INGREDIENTS

2 Tbs. Granulated Monk Fruit Extract (I like Lakanto). Use coconut or brown sugar if you don’t have it.

1/4 c. Tamari, reduced sodium-soy sauce, Bragg's Liquid Aminos, or coconut aminos

1 tsp. sesame oil

1 tsp. crushed red pepper flakes

1/2 tsp. fresh ground ginger

3 cloves garlic, minced

cooking spray

1 lb. ground bison or lean ground beef

OPTIONAL: sliced green onions, sesame seeds 

DIRECTIONS

1. In a small bowl, combine coconut sugar, soy sauce, sesame oil, red pepper flakes, and ground ginger. Whisk to combine.

2. Heat a large skillet over medium high heat. Spray with cooking spray and add garlic and cook until fragrant, about 1 minute. Stir constantly to avoid burning the garlic.

3. Add ground bison and cook until browned, about 5 minutes, breaking it up with a wooden spatula as it cooks. Drain excess fat.

4. Add soy sauce mixture and stir until combined and heated through.

Serve over brown rice or cauliflower rice and LOTS of your favorite veggies.