![]() Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater. ![]() Peel two carrots, then use a cheese grater to shred them (1 cup shredded). ![]() Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Shred the vegetables so they are ready to go when you need them. In a small bowl whisk together the soy sauce, toasted sesame oil, sriracha, and brown sugar, and set aside This was lunch leftovers all week for me, and I didn’t get sick of it, which is a miracle in and of itself. You could definitely use a whole pound of beef instead of a half-pound (or substitute turkey, chicken, pork, whatever), but I didn’t feel cheated by the amount of meat, and it lets you stretch your meat further. ![]() It’s got a ton of fiber from all the veggies, is surprisingly satiating, and still has just enough protein from the beef. This is going into my regular rotation of uber healthy meals. I mean, it’s no mac and cheese, but it’ll do. Fast, cheap, healthy, easy, and yummy is like a unicorn of a recipe. What I didn’t expect was for this to be SUPER yummy as well.Īnd cheap and easy. So I didn’t need normal healthy, I needed SUPER healthy. This was my first “back on the healthy train” recipe since coming back from quite a bit of travel over the past few months-including a week and a half inhaling pastries on the French Riviera.
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