Broccoli Bibimbap

Ingredients

• 2 tablespoons sesame oil
• 1 tablespoon coconut aminos
• 1 garlic clove, minced
• 1 pound ground beef
• 2 tablespoons gochujang—Korean chili sauce (depending on your heat preferences)
• Salt
• Freshly ground black pepper
• 2 tablespoons grass-fed butter
• 6 ounces shitake mushrooms
• 3 carrots, julienned
• 3 broccoli stems, spiralized and riced
• 4 eggs, depending on how many servings you’re making
• 1 teaspoon rice vinegar
• 1 tablespoon sesame seeds

1. In a large skillet over medium heat, heat the sesame oil and coconut aminos and sauté the garlic for about 1 minute and then stir in the ground beef. Cook until browned, about 5 minutes, and then add the gochujang. After 5 or 6 minutes, remove everything from the skillet. Season with salt and pepper.
2. Add 1 tablespoon of butter and the mushrooms to the skillet. Cook for 3 to 4 minutes and then use a slotted spoon to remove the mushrooms from the skillet.
3. Add the carrots and sauté over medium-high heat for 2 to 3 minutes, or until the veggies become fork-tender. Use a slotted spoon to remove the carrots from the pan. Add the broccoli rice and sauté for 4 to 5 minutes, or until fork-tender and beginning to brown on some sides. Remove the broccoli rice from the skillet.
4. Fry 1 egg per serving: Crack the eggs right into the pan with a little more butter if necessary, one at a time, and cook on one side until the white is no longer runny. Carefully flip and cook for 1 or 2 minutes on the other side, depending on how done you want the yolk.
5. Assemble the dish by spooning the broccoli rice into bowls and topping with the ground beef, mushrooms, carrots, and egg. Drizzle the rice vinegar over each bowl and garnish with sesame seeds.