Breakfast · Korean · 10 min
Korean-Style Bulgogi-Spiced Beef and Bok Choy Breakfast Bowl
- Calories
- 488
- Protein
- 23g
- Carbs
- 57g
- Fat
- 16g
Ingredients
- 67.8 g Beef ribeye steak, thinly sliced
- 204.4 g Bok choy, fresh, chopped
- 163.6 g Quinoa, cooked
- 20.4 g Fresh Ginger, minced
- 13.6 g Garlic, minced
- 95.3 g Carrots, julienned
Method
- 01In a small bowl, toss the thinly sliced beef ribeye with minced ginger and garlic. Let it sit for 5 minutes to absorb the aromatics.
- 02Heat a non-stick skillet over high heat. Add the beef in a single layer and sear for 2 minutes until browned and fragrant. Move to a plate.
- 03In the same skillet, add the julienned carrots and bok choy. Stir-fry for 3 minutes until the vegetables are tender-crisp and bright green.
- 04Add the cooked quinoa into the skillet, tossing with the vegetables to warm through.
- 05Fold the beef back into the skillet, coating everything in the pan juices. Season lightly with salt and black pepper.
- 06Plate the mixture into a shallow bowl. Serve immediately, ensuring the beef is hot and the greens still hold a slight crunch.
Cook it with the whole plan around it
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