YOUR SOLIN GENERATED RECIPE
Hearty Lean Ground Beef Konjac Noodle Bowl with Sautéed Vegetables
Savor a balanced bowl that combines lean ground beef and konjac noodles with a colorful medley of sautéed vegetables. This dish is both hearty and light, with a rich savory flavor from garlic and red onion, accented by the natural sweetness of bell peppers and mushrooms. A subtle drizzle of olive oil brings everything together for a wholesome meal that’s perfect at any time of day.
INGREDIENTS
6 oz Lean Ground Beef
2 large Egg Whites
1 serving Konjac Noodles (200g)
1 medium Red Bell Pepper
1 cup Spinach
1/2 medium Red Onion
1/2 cup Sliced Mushrooms
1 Garlic Clove
1 tsp Olive Oil
PREPARATION
Prepare all vegetables: dice the red bell pepper, thinly slice the red onion and mushrooms, and mince the garlic. Rinse the spinach and set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the lean ground beef to the skillet. Break it up with a spatula and cook until browned and cooked through, about 5-7 minutes.
Once the beef is nearly done, add the sliced red onion and mushrooms, cooking until they begin to soften, about 2-3 minutes.
Stir in the diced red bell pepper and spinach, allowing the spinach to wilt and the bell pepper to become tender, approximately 2 more minutes.
In a separate pot, prepare the konjac noodles according to package instructions (usually rinsing under warm water is sufficient) and then add them to the skillet. Mix well to combine with the beef and vegetables.
Lightly whisk the egg whites and gently stir them into the hot mixture. Continue to cook for another 1-2 minutes until the egg whites are set, ensuring they are evenly distributed.
Taste and adjust seasonings if desired. Serve the noodle bowl hot and enjoy a hearty, balanced meal.