CrossFit Soda City
Macro Monday Recipe
Ginger Beef Bowls
Yields: 6 servings
• 2 pounds grass-fed ground beef
• 1 teaspoon salt
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 red bell pepper, finely diced
• 2 medium carrots, finely diced
• 6 cups frozen riced cauliflower
• garnish with green onions & sesame seeds
For the sauce:
• 1/2 cup coconut aminos
• 1 tablespoon toasted sesame oil
• 1 teaspoon onion powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon fish sauce
1. Make the sauce: In a bowl or jar with a lid, combine coconut aminos, sesame oil, onion powder, red pepper flakes and fish sauce. Shake or stir until combined, then set aside.
2. Cook the stir fry: Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef and salt. Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 6 minutes or until cooked through, stirring occasionally. Reduce heat to medium-low and make a small well in the center of the pan. Add garlic and ginger, then saute until fragrant, about 30 seconds. Finally, add the red bell pepper, carrots, and sauce to the pan. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened.
3. Meal prep it: Add 1 cup frozen cauliflower rice to each meal prep container. Portion the ginger ground beef evenly between 6 meal prep containers. Garnish with green onions and sesame seeds if you wish. Store in an airtight container for up to four days in the refrigerator, or up to 3 months in the freezer.