A suggestion we often make to people to simplify their clean eating is to eat the same foods. Now, this doesn't mean your foods have to be boring. We eat a lot of the same things, just with a twist. Change up the protein, the veggie or the carb, but don't try to reinvent the wheel. Have a list of easy "go-to" options that are easy to recreate.
After making this bowl, it's going to become a staple in our house.
Here are the Ingredients:
2 lbs beef
1/4 cup low sodium soy sauce/coconut aminos
1 tablespoon Gochujang
1 tablespoon fresh ginger grated
4 cloves garlic minced or grated
1 tablespoons sesame oil
For the end-
2 tablespoons toasted sesame seeds
Steamed rice, brown rice and or quinoa
Mango thinly sliced
Steamed or roasted broccoli
Fresh basil + cilantro
Pre-heat oven to 350 degrees.
Start your rice. We use a 1:1 water to rice ratio. Be sure to rinse your rice first. We cook ours in the Instapot for 4 minutes and let naturally release for 15 minutes.
Start the broccoli. We buy the pre-packaged broccolini at HEB for ease of use. Place broccoli on baking sheet, drizzle with EVOO, salt and pepper. Roast in the oven for ~20 minutes. We like ours crispy.
While the broccoli cooks, start the beef. Add in 2 pounds beef, 1 cup low sodium soy sauce/coconut aminos, 1 tablespoon Gochujang, 1 tablespoon fresh ginger grated, 4 cloves garlic minced or grated, and 1 tablespoons sesame oil. Stir occasionally.
Cook until completely browned.
While the beef cooks, prepare the toppings.
Cut up your mango and avocado. We bought a bag of shredded cabbage ready to go.
Add 2 tablespoons toasted sesame seeds to the beef.
Chop the cilantro and basil.
Once everything is ready, put it all in a bowl and you are ready to eat! Don't forget the toppings!
Pro Tip: Double the meat and use the leftovers to eat on all week. All of the toppings store easily too.