Eggroll In A Bowl

Since my friend, Vicki Watson, gave me this recipe 2 years ago, I have used it as a fast, easy, delicious, nutritious go to. It takes 15 min to cook. It has a ton of fiber. It is whole 30 compliant. But, is also hubby approved (Very Important). It was my meal last night. The first official day of my whole 30 adventure. This meal is so satisfying, that you might forget how healthy it is! Going to try and focus on the Cans instead of the Can-nots this month.

Total Time: 15 minutes
Servings: 4

Ingredients

• 1 lb organic grass-fed beef or bison

• 1 onion, diced (or 1 tbsp dried chopped onion)

• 2 tbsp diced garlic

• 2 tbsp Paducah Olive Oil Toasted Sesame Oil (use sparingly)

• 1–2 tbsp Garlic Olive Oil (optional, if meat is very lean)

• 1 tbsp organic oriental seasoning (or to taste)

• Salt & pepper to taste

• 2 tbsp coconut aminos

• 1 head cabbage, chopped (or pre-packaged slaw mix)

• A few carrots, shredded or sliced

• Any other veggies you like (more is better!)

• 1 head cauliflower, riced (or 1 bag riced cauliflower)

• Sesame seeds (optional)

Instructions

1. Heat 1/2 the toasted sesame oil in a large skillet over medium-high heat. Brown the beef and sauté the onions until softened.

2. Add garlic, garlic olive oil (if using), oriental seasoning, salt, and pepper. Stir well.

3. Toss in the cabbage, carrots, and any other veggies you want. Cook for a few minutes until veggies are tender but still crisp.

4. Add the riced cauliflower and coconut aminos, stirring to combine and heat through.

5. Adjust seasoning as needed. Sprinkle with sesame seeds if desired. Serve hot and enjoy!