Macros Meet Umami
Serves 2
Directions
- 1Slice your yellow onion and green onions into thin strips.
- 2Slice your persian cucumbers into thin strips.
- 3Chop your green leaf lettuce into small pieces.
- 4In a bowl, combine your honey, minced garlic, soy sauce, sesame oil, sesame seeds, and black pepper to make your marinade.
- 5In a large bowl, add in your sliced meat and sliced yellow onions and pour your marinade on top.
- 6Mix everything well.
- 7Marinate for 30min-5 hours in the fridge for the best flavor.
- 8On a pan coated with spray oil on medium heat, grill your bulgogi mix until cooked through.
- 9In a new bowl, to make your salad, combine your minced garlic, soy sauce, brown sugar, rice vinegar, gochugaru, sesame oil, sesame seeds, cucumber slices, chopped lettuce, and sliced green onions and mix well.
- 10In a meal prep container, add half your steamed rice, half your bulgogi, and half your salad.
- 11Repeat for your second meal prep container.
Ingredients
- 1 Bunch of green leaf lettuce
- 2 Green onions
- 1 Persian cucumber
- 1 tsp Minced garlic
- 1.5 tbsp Soy sauce
- 0.5 tbsp Brown sugar
- 1 tbsp Rice vinegar
- 2 tbsp Gochugaru
- 0.5 tbsp Sesame oil
- 0.5 tbsp Sesame seeds
- 0.5 lb Thinly sliced ribeye raw
- 0.25 Medium yellow onion
- 0.5 tsp Minced garlic
- 1 tsp Minced garlic
- 1 tbsp Honey
- 2 tbsp Soy sauce
- 1 tsp Sesame seeds
- 0.33 tsp Spray oil
- to taste Black pepper
Equipment
BowlPanCooking pot
Tips
- When meal prepping to reheat, make sure to put your salad and meat into separate ziploc bags to avoid getting the rice soggy.
- When ready to eat, microwave the rice with a wet paper towel first to get it steamed, then add in your meat and microwave till warm.
- Finally, add in your veggies on top to preserve the crunch and enjoy!
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