Beef with Cabbage & Mushrooms
Servings: 4
Calories: 395kcal
Ingredients
- 1 cup Jasmine Rice
- 1 lb Extra Lean Ground Beef (96/4)
- 1 tsp Sea Salt (divided)
- 3 1/2 cups Mushrooms (sliced)
- 3 cups Green Cabbage (thinly sliced)
- 2 tbsps Water
Instructions
- Cook the rice according to package directions.
- Heat a large pan over medium-high heat. Add the beef to the pan, breaking it up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, season with 1/4 of the salt. Transfer the cooked beef to a bowl and set aside.
- Add the mushrooms to the pan and cook for about 5 minutes until browned. Season with 1/4 of the salt.
- Reduce heat to medium then add the cabbage to the pan with the mushrooms and stir to combine. Add the water to the pan and cover with a lid. Stir occasionally for about 5 minutes until the cabbage is tender.
- Add the cooked beef back to the pan and stir to combine with the vegetables. Add the remaining salt and stir to mix well.
- To serve, divide the rice between plates and top with the beef and vegetable mixture. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.More Flavor
Add fresh garlic, ginger, tamari, coconut aminos or sesame oil.Additional Toppings
Top with sesame seeds or sliced green onion.No Green Cabbage
Use purple cabbage instead.No Beef
Use ground chicken, ground turkey or ground pork.Lower Carb
Use cauliflower rice.Less Prep Time
Use microwave rice.
Nutrition
Serving: 4g | Calories: 395kcal | Carbohydrates: 45g | Protein: 29g | Fat: 12g | Cholesterol: 74mg | Sodium: 681mg | Fiber: 4g | Sugar: 4g | Vitamin A: 81IU | Vitamin C: 26mg | Calcium: 44mg | Iron: 3mg
