Empty My Fridge
Egg Roll Bowl Meal Prep | Low Cal, Low Carb
Ingredients
- Soy sauce125 ml
- Apple cider vinegar37 ½ ml
- Sesame oil10 ml
- Mirin15 ml
- White pepper · ground
- Oil5 ml
- Beef750 g
- Garlic6
- Ginger15 g
- Cabbage350 g
- Red cabbage350 g
- Carrot3
- Edamame bean100 g
- Scallion4
- Salt
- Sesame seed
Instructions
- Whisk the sesame soy sauce ingredients together in a bowl and set aside.
- Chop all the vegetables and place them in a bowl or on a plate.
- Heat a large pan or wok over medium-high heat and add a light coating of spray oil. Sear the mince for 6–8 minutes, breaking it up with a spatula, until cooked through: 71°C (160°F) for beef or pork, 74°C (165°F) for chicken or turkey. Season lightly with salt and white pepper.
- Add the garlic and ginger and cook for 1 minute, until fragrant.
- Turn the heat up to high, add the chopped vegetables and cook for 4–5 minutes, stirring now and then, until softened but still al dente.
- Pour in the sesame soy sauce and cook for 1–2 minutes, mixing well to coat everything. Take off the heat.
- Divide into 5 x 750 ml meal prep containers and garnish with sesame seeds and spring onion.
Summarized from Chef Jack Ovens's video. Watch it for the details.
More recipes with
GarlicGingerScallionCarrotBeefCabbageEdamame beanRed cabbage
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