Tender and slow-cooked Mongolian Beef Stir-Fry served as a light and delicious spring roll.
stew meat (156g) + vegetables (112g) + sauce (188g)
|Beehive Meals Mongolian Beef Stir-Fry|
|12 Sheets (124g)||Rice Wrappers|
|1 1/2 cups (240g)||Cucumbers, diced|
|1 1/2 cups (180g)||Carrots, shredded|
|To Taste||Fresh Cilantro, chopped|
Follow Slow Cooking Instructions to cook Mongolian Beef Stir-Fry.
Start with preparing your veggies by cleaning and dicing your cucumber. Next, fill a pie dish up with water, about 1 inch deep. One at a time, completely submerge each side of rice paper in water.
Place on a clean, flat surface to fill. Place 2 Tablespoons (20g) of diced cucumbers, 1 Tablespoon (15g) of shredded carrots, and 3 Tablespoons (45g) Beehive Meals Mongolian Beef Stir-Fry to the center of rice wrapper. Sprinkle to taste with sesame seeds and fresh chopped cilantro.
Just as you would a burrito, fold the sides in, pull the side closest to you up and over the filling, tucking it, if possible, over and under the filling. Then roll until the spring roll is sealed with the other end.
Any leftover sauce from your crockpot is perfect for a dipping sauce! Be brave and add some red pepper flakes or even a little bit of peanut butter (or PB2 powder for a more macro-friendly option) to create your own delicious and creamy peanut sauce to dip your macro-friendly spring rolls in. Enjoy!
MFP: Beehive Meals - Mongolian Beef Spring Rolls - Macro Balanced
MFP: Beehive Meals - Mongolian Beef Rice Bowl - Macro Balanced