Egg Roll In A Bowl
Serving Size: 4-6
1 lb organic ground beef
4 cups sliced raw green or purple cabbage
2 large carrots (sliced) *pro tip: use a cheese grater to slice carrots! It’s easier that a knife ;)
1/2 cup chopped white or yellow onion
1/2 bell pepper (color of choice) chopped
1/2 cup chopped white mushroom
1 tsp granulated garlic
1 Tbsp freshly minced ginger root (peel off brown edge using knife or back of spoon)
1 Tbsp liquid aminos (may also use soy sauce)
1 Tbsp sesame oil
1 Tbsp Better than bullion beef base
1/4 cup water
3 Tbsp olive oil
Salt + pepper to taste
In a large frying pan, add 1 Tbsp olive oil, 1/2 tsp granulated garlic and ground beef. Brown over medium-high heat until done. Do not drain grease!
Spoon ground meat into separate bowl and set aside.
Meanwhile, to hot oil, add: sliced cabbage, sliced carrots, onion, bell pepper, mushrooms, remaining garlic, ginger, liquid aminos, sesame oil, beef base, water, remaining olive and pinch of salt and pepper. Sauté over medium-high heat for approximately 8-10 minutes or until vegetables are tender. Stir frequently with spatula.
Once vegetables are tender, add meat back to mixture and bring temperature down to low.
Stir and let simmer for 10-20 minutes.
Serve over rice or quinoa!
Enjoy!We want to see your yummy creations! After making this recipe be sure to snap a pick and checkin with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo! (PS- this is also a GREAT way to find other Moms in the BMAB community whipping up healthy creations just like you! ;) )