Anti-Inflammatory Egg Roll In A Bowl Salad
A vibrant, healthy twist on classic Chinese flavors. Packed with tender ground beef, crisp veggies, and anti-inflammatory spices in a zesty dressing. Quick, customizable, and guilt-free.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese Fusion
- Diet: Omnivorous
Ingredients
1 lb lean ground beef
1 cup shredded Napa cabbage
1/2 cup julienned carrots
1/2 cup matchstick-cut bell peppers
3 green onions (sliced)
2 cloves minced garlic
1 tsp grated ginger
1 tbsp olive oil
1 tbsp low-sodium soy sauce
1 tsp turmeric
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp honey (or maple syrup for vegan)
2 cups mixed greens (spinach/kgc)
1/4 cup chopped peanuts or sesame seeds
2 limes, juiced
2 tbsp chopped fresh cilantro
Instructions
Heat olive oil in a skillet, cook beef until browned. Add garlic, ginger, soy sauce, and turmeric; cook 2 mins.
Meanwhile, blanch cabbage, carrots, and peppers in hot water 1 min, drain.
Combine cooked beef, blanched veggies, and mixed greens in a bowl.
Whisk rice vinegar, sesame oil, honey, lime juice, and 3 tbsp warm water for dressing.
Toss salad with dressing, top with green onions, cilantro, and peanuts.
Notes
Use ground turkey for lighter protein
Blanched veggie water can be chilled for quick prep
Store leftovers in airtight containers for 2 days