Korean Bulgogi Beef Quinoa Bowl
530 kcal57g protein41g carbs15g fat
Serving: 501 g
Ingredients
- beef sirloin130 g
- quinoa140 g
- carrot50 g
- spinach50 g
- mushrooms60 g
- eggs50 g
- soy milk15 g
- garlic6 g
Recipe steps
- Thinly slice the sirloin and marinate with minced garlic and a splash of soy milk for 10 minutes.
- Sear the beef quickly over high heat until caramelized, then set aside.
- Saute mushrooms, carrot ribbons, and spinach separately until just tender.
- Fry the egg sunny-side up and arrange beef and vegetables over warm quinoa, topping with the egg.