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!
When I prep this on meal prep Sunday, I cut one little corner to make this a less than 20 minute ordeal.
I buy cauliflower already riced. But, have no fear, you can pull out your food processor and make cauliflower rice from a whole head too. This is how.
I also choose to use shitake mushrooms in my meal prep bowls, but feel free to swap out for which ever kind of mushrooms you prefer.
How spicy is this meal prep?
As written, this recipe is a mild spice. If you prefer more spice, all you need to do is increase the amount of dried red pepper flakes to your taste.
How long can this beef and cauliflower bowl be in the fridge?
This meal prep can be portioned into four containers, and be eaten for up to 4 days.
Can this meal prep be frozen?
Yes! I prefer to portion it out into 4 freezer safe containers. This way, it is ready for a grab and go lunch.
All of my favorite containers for once a week and freezer meal prep are here for you!
How easy is this recipe to make?
This is definitely a beginner meal prep recipe. Kung pao beef and cauliflower bowls use one skillet and it is as simple as brown the meat, then add remaining ingredients and let simmer. That is it!
So, there you have it, a low carb, freezer friendly, meal prep lunch recipe!
Are you ready to get some meal preps ready?!
If you are looking for more low carb ideas, check out:
- Low Carb Bacon & Eggers
- Low Carb Chipotle Tuna Snack Boxes
- 1 Rotisserie Chicken, 4 meal prep lunches
Recipe
Kung Pao Beef & Cauliflower Bowl {Meal Prep Lunch}
Ingredients
- 1 pound lean ground beef
- 3 cups riced cauliflower
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 3 tablespoon Hoisen sauce
- 4 tablespoon reduced sodium soy sauce
- 1 tablespoon brown sugar
- ½ teaspoon dried red pepper flakes
- 3 tablespoon 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.
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