Gochujang Beef, Cabbage & Spinach
Makes 2 servings. About 650-750 kcal, 60-70 g protein, 20-30 g carbs, 35-45 g fat per serving. Part of The Plan.
Ingredients
| 1.5 lb | 93% lean ground beef | |
| 6 cups | thinly sliced green cabbage | |
| 4 packed cups | baby spinach | |
| 2 large | eggs | |
| 3 | scallions | |
| 3 | garlic cloves + 1 tbsp grated ginger | |
| 2 tbsp | low-sodium soy sauce | |
| 2 tsp | gochujang to start | |
| 2 tsp | sesame oil | |
| 1 tbsp | rice vinegar + black pepper |
Process
- Brown the beef in a large skillet over medium-high heat, breaking it up; drain excess fat if needed.
- Mince the garlic, grate the ginger; cook 30 seconds in the beef fat, then stir in soy sauce, gochujang, and rice vinegar.
- Add cabbage 4-6 minutes until crisp-tender; fold in spinach until wilted.
- Cook the eggs to your preference in a separate nonstick pan. Divide into two portions, top each with one egg, scallions, and sesame oil.
Note: Calories hinge on the beef's fat content and whether fat is drained. Keep gochujang mild and measured.