MEAL PREP SERIES: Asian Crispy Beef & Rice
ASIAN CRISPY BEEF FARMERS BOWL
Makes 2 tupperwares (600 calories each - 45g protein- 27g fat -43g carbs)
i eat one for lunch and 1 for dinner with my cottage cheese pancakes for breakfast to hit my body weight in protein and some!
Ingredients
1 medium sized sweet potato (peeled, rinsed, chopped into 2’ pcs & steamed)
1 lb ground beef ( i use our own), fried on this non stick skillet
1 green onion (whites and greens diced seperately)
4 cups bok choy (washed and leaves seperated) - or broccoli
1 hard boiled egg ( i use this gadget to boil to perfection)
salt, pepper, and avocado oil
Drizzle of honey (my local fav)
Drizzle of soy sauce to taste
sesame seeds as garnish (optional)
1 apple and handful of berries served with 1/4 cup yogurt as dessert
METHOD (efficiency is key)
preheat the oven to 425 for the sweet potatoes
Make a cup of rice ( i use this amazing rice cooker)
Peel your sweet potato, give it a good rinse in a water bath, drain and steam until you can pierce a fork through easily
Once your sweet potatoes can be pierced easily with a fork, toss them on a baking pan and into the oven at 425F for 10-15 minutes until the outside are caramelized golden brown and crispy.
While your sweet potatoes are doing it’s thing, minse the aromatics : green onion, garlic and ginger) I use this to mince garlic easy.
Next on a non stick large skillet, over medium low, cook your ground beef (no oil), the fat will render out on it’s own. add the aromatics (ginger and garlic) save the green onion for garnish and then fry until no longer pink.
Add drizzle of soy sauce and honey and keep cooking the ground beef until edges are brown and crispy, YUM.
START PLATING! I use these tupperwares - divide each with the portions below
1/2 cup of rice
Split half of the ground beef mixture into each (equals to 5-6 oz each)
4-5 pieces of the roasted sweet potatoes into each
1 cup of bokchoy into each
Cut and store your fruit for each meal as well and enjoy!