Beef Egg Roll Bowls

Ingredients

• Olive oil

  ½ tbsp or 7g

• Garlic

  raw

  2 cloves, minced or 6g

• Ginger root

  raw

  1 ½ tbsp or 9g

• Ground beef

  raw, 80/20

  8 oz or 227g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ⅛ tsp or 0.3g

• Cabbage

  raw

  1 cup, shredded or 70g

• Red cabbage

  raw

  1 cup, shredded or 70g

• Carrots

  raw

  1 cup grated or 110g

• Tamari soy sauce

  2 tbsp or 36g

• Sesame oil

  1 tsp or 5g

• Scallions

  raw

  2 tbsp chopped or 12g

• Sesame seeds

  whole, dried

  ½ tsp or 2g

Directions

1. Heat olive oil in a large sauté pan over medium-high heat. Add minced garlic and grated ginger, 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 chopped scallions.
5. Serve garnished with sesame seeds.