Serves 2
Directions
- 1Brown the 96/4 lean ground beef.
- 2Add 200 grams of diced sweet onion and cook until it starts to soften.
- 3Add carrots, garlic, ginger, and chicken broth and cook for a few minutes.
- 4Add one whole bag of coleslaw mix and one half bag of power slaw mix.
- 5Steam with a cover on top to soften the vegetables.
- 6Mix in soy sauce, sesame oil, rice vinegar, sea salt, and black pepper.
- 7Sauté on high heat until the veggies start to char.
- 8For the low-cal bang bang sauce, add Greek yogurt, honey, sriracha, and rice vinegar to a bowl and mix until smooth.
- 9Serve the egg roll mixture in two big bowls.
- 10Top with green onions, sesame seeds, and the bang bang sauce.
Ingredients
- 1 lb 96/4 Lean Ground Beef
- 200 g diced sweet onion
- 100 g carrots
- 3 cloves minced garlic
- 3 g minced ginger
- 60 ml chicken broth
- 1 bag coleslaw mix
- 0.5 bag power slaw mix
- 35 g soy sauce
- 7 g rice vinegar
- 4 g toasted sesame oil
- 3 big pinches sea salt
- 2 big pinches black pepper
- green onion
- sesame seeds
- 113 g plain non fat Greek yogurt
- 28 g honey
- 15 g sriracha
- 4 g rice vinegar
Tips
- Add rice if you need more carbs.
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m