Cabbage and Tuna Rice Bowl

Name: Cabbage and Tuna Rice Bowl
Total time: 10 min
Yield: 518 g
Ingredients: Ottogi Rice 210 piece; Shiitake Mushroom 50 g; Beef Chuck 100 g; Fresh Cabbage 150 g; Ground Black Pepper 0.2 g; Beef Bouillon (Dashida) 0.2 g; Rich Sesame Oil 5 g; Tuna Extract 1.3 g; Premium Oyster Sauce 1.3 g

Cook 10 min Difficulty EASY 569 kcal

#Diet #Low Carb #High Protein #Low Calorie

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Ingredients

Main ingredients

Ottogi Rice 1 piece
Shiitake Mushroom 50 g
Beef Chuck 100 g
Fresh Cabbage 150 g
Ground Black Pepper 0.2 g
Beef Bouillon (Dashida) 0.2 g
Rich Sesame Oil 5 g
Tuna Extract 1.3 g
Premium Oyster Sauce 1.3 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 81.72 g 57%

Protein 29.25 g 20%

Fat 14.86 g 23%

Serving size 518g

Cooking steps

1

Slice the cabbage thinly and prepare.
2

Drain the oil from the canned tuna and set aside.
3

Heat olive oil in a pan and stir-fry the cabbage.
4

When the cabbage becomes soft, add the tuna and stir-fry together.
5

Season with salt and pepper.
6

Place the stir-fried cabbage and tuna over rice to complete the rice bowl.

Cabbage and Tuna Rice Bowl

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