I read something the other day written by an RD who challenged her clients to eat 20 different vegetables in a week. It was to get them eating more plants and get their vitamins & minerals from a variety of sources. Different kinds of lettuces and herbs all counted as different vegetables, but even so… I thought I might have a hard time getting all 20 in a week! I love veggies and I eat them at every meal, but I definitely find myself grabbing the same ones all the time. So, I set out to find some recipes with vegetables I often overlook.
I stumbled across this gem on @feedingthefraser’s instagram. She’s girlfriend to the World’s Fittest Man, Matt Fraser, and is always posting fairly healthy, definitely tasty looking meals. This one was no exception and it used cabbage, and bok choy, two veggies I tend to stray away from. I loved the idea of everything being all mixed together… ground beef, thin sliced veggies, and a tasty sauce all ready to be laid on top of a bed of rice and gobbled up.
Honestly this recipe turned out even better than expected. You cook the ground beef in a hot pan with some garlic and ginger, toss in all those gorgeous veggies, and cook with liquid aminos, toasted sesame oil, and wine vinegar for a bangin’ flavor! I simultaneously cooked up a quick pot of the most perfect jasmine rice to serve this stuff over. DELISH!
Egg Roll In A Bowl
1.5 lbs ground beef (I use grass fed, lean 90/10)
2 tsp fresh grated ginger
2 tsp minced garlic
8-10 baby bella mushrooms, chopped
~ 1/2 head green cabbage, sliced
1/2 - 3/4 bunch bok choy, sliced
1 large carrot, small chopped
1/4 head red cabbage, sliced
1/2 small yellow onion, thin sliced
1/4 cup liquid aminos
1 tbsp rice wine or dry sherry
1 tsp toasted sesame oil
2 tsp sesame seeds
green onion, sliced
If your rice is not cooked already, get cookin! For perfect jasmine rice, use one part rice to 2 parts water. Toast your rice in a hot pot for a few minutes, then add in your water and a sprinkle of chicken bouillon. Cover with a lid, bring to a boil, and then reduce to a simmer. Cook just until water is all absorbed by the rice and remove from the heat. Let sit 5 minutes and then fluff with a fork.
In a large pan, heat your olive oil on high. Once hot, add in your ground beef. Break up into smaller chunks as it cooks. Stir and cook until all the pink is gone (roughly 6 minutes).
Add in your chopped mushrooms, garlic, and ginger. Turn heat down to medium high, stir and cook another minute.
Add in your cabbage, bok choy, carrots, and onion. Stir everything together carefully until incorporated.
In a measuring cup, combine liquid aminos, rice wine, sesame oil, and sesame seeds. Pour over your ground beef and veggie mix and stir to coat. Continue cooking until veggies are wilted and cooked to your desired doneness.
Serve the ground beef mixture over jasmine rice and top with extra sesame seeds & sliced green onion.
Recipe adapted from Feeding the Frasers
Go try some new veggies, your body will thank you!