NUTRITION

SERVINGS

INGREDIENTS

3 oz sirloin steak

3 oz shrimp

2 oz ground beef

0.5 whole egg roll wrapper

0.5 cup shredded cabbage

0.5 cup zucchini

0.25 cup white onion

0.25 tbsp avocado oil

1 tbsp coconut aminos

1 tsp garlic

1 tsp ginger

0.5 tsp sea salt

0.5 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  In a small skillet, brown the ground beef with a pinch of sea salt and pepper until fully cooked.

• 3

  Stir the shredded cabbage into the beef for 1 minute until slightly wilted, then remove from heat.

• 4

  Place the beef and cabbage mixture in the center of the egg roll wrapper, fold in the sides, and roll tightly.

• 5

  Place the egg roll on the baking sheet, lightly mist with avocado oil, and bake for 12-15 minutes until golden brown and crisp.

• 6

  While the egg roll bakes, heat the avocado oil in a large cast-iron skillet or wok over high heat.

• 7

  Add the cubed sirloin steak to the skillet and sear for 2 minutes until browned; remove and set aside.

• 8

  Add the shrimp to the same skillet and cook for 1-2 minutes per side until pink and opaque; remove and set aside.

• 9

  Toss the sliced zucchini and onion into the skillet with the garlic and ginger, sautéing for 3-4 minutes until tender-crisp.

• 10

  Return the steak and shrimp to the pan, drizzle with coconut aminos and the remaining salt and pepper, and toss to combine.

• 11

  Serve the hibachi steak, shrimp, and vegetables immediately alongside the hot beef egg roll.