"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Beef Spring Roll In A Bowl

By Georgia Bellas

Beef Egg Roll in a Bowl - I Quit Sugar
Photo by: Phoebe McCreath
  • 4 servings
  • Prep - 15 mins
    Cooking - 14 mins
  • Total - 29 mins
Beef Egg Roll in a Bowl - I Quit Sugar
Photo by: Phoebe McCreath

This one-pan wonder packs in four different veggies and is full of those Asian flavours that we love! Sans the sugar of course!  

Servings: 4
Preparation: 15 mins
Cooking: 14 mins

Ingredients

  • 1 tablespoon coconut oil.
  • 2 medium brown onions, finely diced.
  • 3 garlic cloves, minced.
  • 4 cm knob ginger, minced.
  • 500 g beef mince.
  • 1/4 cup apple cider vinegar.
  • 1/4 cup tamari.
  • 4 spring onions, diced, reserve some for garnishing.
  • 1 cup beef or vegetable stock.
  • 1/2 head white cabbage shredded.
  • 3 carrots, grated.
  • 2 teaspoons arrowroot flour.
  • 1 lime, cut into quarters.

Directions

1. Heat coconut oil in a large skillet over a medium-high heat and add in onion, garlic and ginger. Sauté for 2 minutes, or until onion has softened. Add in beef mince and cook until browned, about 6 minutes. Add in vinegar, tamari and spring onions and stir through for 1 minute.
2. Add in the stock and bring to the boil. Reduce to a simmer and add in cabbage, carrot, and a small pinch of salt and pepper. Cook until most of the liquid has absorbed but veggies are still tender, about 5 minutes. Remove from the heat and sprinkle over arrowroot flour, stir to let the sauce thicken.
3. Divide between four bowls and serve topped with spring onions and fresh lime juice.


This one-pan wonder packs in four different veggies and is full of those Asian flavours that we love! Sans the sugar of course!

Ingredients

  • 1 tablespoon coconut oil.
  • 2 medium brown onions, finely diced.
  • 3 garlic cloves, minced.
  • 4 cm knob ginger, minced.
  • 500 g beef mince.
  • 1/4 cup apple cider vinegar.
  • 1/4 cup tamari.
  • 4 spring onions, diced, reserve some for garnishing.
  • 1 cup beef or vegetable stock.
  • 1/2 head white cabbage shredded.
  • 3 carrots, grated.
  • 2 teaspoons arrowroot flour.
  • 1 lime, cut into quarters.

Directions

1. Heat coconut oil in a large skillet over a medium-high heat and add in onion, garlic and ginger. Sauté for 2 minutes, or until onion has softened. Add in beef mince and cook until browned, about 6 minutes. Add in vinegar, tamari and spring onions and stir through for 1 minute.
2. Add in the stock and bring to the boil. Reduce to a simmer and add in cabbage, carrot, and a small pinch of salt and pepper. Cook until most of the liquid has absorbed but veggies are still tender, about 5 minutes. Remove from the heat and sprinkle over arrowroot flour, stir to let the sauce thicken.
3. Divide between four bowls and serve topped with spring onions and fresh lime juice.