Beef Spring Roll Bowls

• servings: Recipe (serves 4
• total time: 8 minutes

Ingredients

Recipe inspired by @simple.home.edit ❤️

1 tsp sesame oil

500g lean beef mince

2-3 cloves garlic, minced

1-3 birds eye chilli, chopped (adjust to spice preference)

1 tsp minced ginger (can omit)

1x small bag coleslaw mix

125g mushrooms, roughly chopped

1/2 cup chicken stock

2 tbsp low sodium soy

1 tbsp dark soy sauce

1 ½ tbsp oyster sauce

1/2 tbsp sweetener- I use natvia

1 tbsp rice wine vinegar

160g vermicelli noodles (dry)

Sesame seeds (for topping)

Green onion (for topping)

Directions

Prepare the vermicelli noodles according to packet instructions. Drain well and set aside.

Heat the sesame oil in a large pan or wok over medium–high heat. Add the beef mince and cook, breaking it up with a spoon, until browned and cooked through.

Add the garlic, birds eye chilli and ginger (if using) and mushrooms. Cook for 3-5 minutes until fragrant and the water has evaporated.

Pour in the sauce & add the coleslaw mix. Stir everything together and let it simmer for 3–5 minutes until the cabbage softens and the sauce slightly reduces.

Add vermicelli noodles to a bowl, add the beef mix on top and garnish with sesame seeds & green onion & enjoy!!

Macros per serve (4):

Calories: 425

Protein: 31g

Carbohydrates: 43g

Fat: 15g