By Sophia Vale on SwimSwam This protein and veggie-packed recipe makes a terrific meal-prep option that will set you up with ready-to-go healthy dinners or lunches for a week. It yields about 6–8 servings depending on your portion size. Serve it with rice and steamed broccoli to make it go a little further or, for a KETO-friendly option, eat it as-is! Ingredients 2 lbs of 80/20 ground beef 1 cabbage (shredded; about 4-5 cups) 3 large carrots (shredded, about 1.5-2 cups) 1 tbsp fresh ground ginger or ginger paste 2 tbsp minced garlic ½ cup soy sauce (divided into two ¼ cup portions) 2 tbsp rice wine vinegar 2 tbsp toasted sesame oil 2 tsp Chinese five spice 5 eggs 3 tablespoons toasted sesam
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