Lean ground beef (93% lean): 85g (3 oz), Cauliflower rice: 100g (1 cup), Bell peppers (mixed colors): 75g (3/4 cup, sliced), Broccoli: 50g (1/2 cup, florets), Carrots: 30g (1/3 cup, julienned), Garlic: 3g (1 clove, minced), Ginger: 5g (1 tsp, grated), Low-sodium soy sauce: 10ml (2 tsp), Sesame oil: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Green onions: 10g (2 tbsp, chopped), Sesame seeds: 3g (1 tsp)
1. Heat 5ml olive oil in a wok or large skillet over high heat. 2. Add 85g lean ground beef and cook until browned, about 5 minutes. 3. Add 3g minced garlic and 5g grated ginger, and stir-fry for 30 seconds. 4. Add 75g sliced bell peppers, 50g broccoli florets, and 30g julienned carrots. Stir-fry for 3-4 minutes until vegetables are crisp-tender. 5. Add 100g cauliflower rice and stir-fry for another 2 minutes. 6. Add 10ml soy sauce and 5ml sesame oil. Stir-fry for another minute. 7. Garnish with 10g chopped green onions and 3g sesame seeds before serving.
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