Protein Swap | Beef Eggroll in a Bowl
with Shimeji Mushrooms & Sesame-Cashew Drizzle
Cooking time
10 minutes
Servings
2/4
Calories
610 /serving
Ten minutes, and you’re on a roll. Get the deliciousness of Chinatown eggrolls in a bowl, loaded with ground beef and lacy textures of shimeji mushrooms, shredded cabbage and Asian greens. For more paleo protein, each serving is drizzled with a cashew and sesame sauce.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 150g Shredded cabbage
- 1 Lime
- 150g Shimeji mushrooms
- 225g Asian greens (yu choy or gai lan)
- 1 Scallion
- 7g Honey
- 15ml Toasted sesame oil
- 30g Cashew butter
Contains: Cashews • Sesame
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
12 g
Sodium
130 mg
Total Carb
23 g
Sugars
7 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
- Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Cook the vegetables & finish the pork
- Remove the bottom of the mushrooms; separate the mushrooms.
- To the pan, add the cabbage, mushrooms, yu choy, white bottom of the scallion, 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 top of the scallion and lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
