Beef Brisket & Cabbage Rice Bowl

Name: Beef Brisket & Cabbage Rice Bowl
Total time: 20 min
Yield: 421 g
Ingredients: Fried Egg 46 piece; Cheongyang Chili Pepper 30 g; Raw Cabbage 70 serving; Hetbahn Brown Rice 130 g; Beef Brisket 100 g; Minced Garlic 5 teaspoon; Soy Sauce 10 tablespoon; Oyster Sauce 30 tablespoon (2 spoons)

Cook 20 min Difficulty EASY 549 kcal

#Low Sugar #High Protein #Low Carb #Low Calorie

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Ingredients

Main ingredients

Fried Egg 1 piece
Cheongyang Chili Pepper 30 g
Raw Cabbage 1 serving
Hetbahn Brown Rice 130 g
Beef Brisket 100 g

Seasonings/Sauce

Minced Garlic 5 teaspoon
Soy Sauce 10 tablespoon
Oyster Sauce 30 tablespoon (2 spoons)

Nutrition summary

Carbohydrates 62.11 g 44%

Protein 35.7 g 26%

Fat 18.65 g 30%

Serving size 421g

Cooking steps

1

Slice the cabbage thinly and cut the beef brisket into bite-sized pieces.
2

Add oil to a pan and stir-fry the beef brisket.
3

When the beef brisket is halfway cooked, add the cabbage and stir-fry together.
4

Season with salt and pepper.
5

Place the cooked beef brisket and cabbage on top of rice.

Beef Brisket & Cabbage Rice Bowl

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