Beef Egg Roll Bowls

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  3 tbsp or 18g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Red cabbage

  Red, raw

  2 cup, shredded or 140g

• Carrots

  Raw

  2 cup grated or 220g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 tbsp chopped or 24g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tsp or 5g

Directions

1. Heat olive oil in a large sauté pan over medium-high heat. Add garlic and ginger and sauté for about a minute until fragrant.
2. Add ground beef, season with salt and pepper, and cook until browned, about 7-10 minutes.
3. Reduce heat to medium, add shredded cabbages, carrots, and soy sauce, stir to coat, cover, and cook for about 5 minutes until the cabbage is tender.
4. Remove from heat and stir in sesame oil and scallions.
5. Serve garnished with sesame seeds.

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