Recipe: Kung Pao beef and cauliflower rice

Kung Pao Beef & Cauliflower rice bowls make meal prep lunch a whole lot more flavorful. All of the classic components of kung pao bowl, but this version is low carb and perfect for a make ahead meal prep! 

Don’t get me wrong, I love me a good kung pao noodle bowl. In fact, that is what I order out all the time. 

But for my lunch meal preps, I try and go a little lighter. So, behold ….Kung Pao Beef & Cauliflower Rice Bowls, perfect for make ahead meal prep lunches!

Ingredients

• 1 pound lean ground beef
• 3 cups riced cauliflower
• 1 Tbsp minced ginger
• 3 cloves garlic, minced
• 3 Tbsp Hoisen sauce
• 4 Tbsp reduced sodium soy sauce
• 1 Tbsp brown sugar
• ½ tsp dried red pepper flakes
• 3 tbsp rice vinegar
• 2 cups shitake mushrooms, sliced
• 1 cup green pepper, diced

Instructions

• In a large skillet, brown the beef on medium heat until cooked and no pink remains. Drain any excess grease.
• Add all of the remaining ingredients to the skillet. Keep the skillet on medium heat, stirring often until the veggies are cooked to desired tenderness. Approx 5-7 minutes.
• Transfer into meal prep containers and allow to cool. Then transfer to the fridge for up to 4 days. You may also freeze this recipe.

You can find the full post for this recipe, including more great photography, on Meal Plan Addict.