Protein Upgrade | ORGANIC Beef Eggroll in a Bowl
with Sesame-Cashew Drizzle
Cooking time
10 minutes
Servings
2/4
Calories
640 /serving
Ten minutes, and you’re on a roll. Get the deliciousness of Chinatown eggrolls in a bowl, loaded with ground beef—certified organic, so it’s better for you and the environment—, with the lacy textures of shredded cabbage, mushroom and Asian greens. To work in more paleo protein, each serving is drizzled with a cashew and sesame sauce.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 2 Scallions
- 1 Lime
- 225g Sliced mushrooms
- 150g Shredded cabbage
- 225g Asian greens (yu choy or gai lan)
- 30g Cashew butter
- 15ml Toasted sesame oil
- 7g Honey
Contains: Cashews • Sesame
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
13 g
Sodium
135 mg
Total Carb
26 g
Sugars
8 g
Protein
42 g
Fibre
6 g
Preparation
Start the pork
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the pork; season with S&P.
- Cook, breaking up the meat, 3 to 5 min., until partially cooked.
Mise en place
- Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Cook the vegetables & finish the pork
- To the pan, add the cabbage, mushrooms, yu choy, white bottoms of the scallions, ½ the sesame oil and S&P.
- Cook, stirring often, 4 to 6 min., until beginning to soften and the pork* is cooked through.
Make the sauce & serve
- Meanwhile, halve the lime; juice ½ and quarter the remaining ½.
- In a medium bowl, combine the cashew butter, honey, lime juice (start with ½), remaining sesame oil, 1 tbsp water (double for 4 portions) and S&P.
- Divide the pork and vegetables between your bowls.
- Drizzle with the sauce.
- Garnish with the green tops of the scallions and lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
