Egg Roll in a Bowl
Egg roll in a bowl is a quick, healthy recipe packed with ground beef, cabbage, and savory Asian-inspired flavors. Ready in just 15 minutes.
Ingredients
- 1 lb ground beef (85/15)
- 1 teaspoon minced garlic
- 14 ounces shredded cabbage or coleslaw mix
- 1/4 cup low-sodium soy sauce or coconut aminos
- 1 teaspoon ground ginger
- 2 teaspoons sriracha
- 1 whole egg
- 1 tablespoon sesame oil
- 2 tablespoons sliced green onions
Instructions
- In a large skillet, brown the ground beef until no longer pink.
- Add the minced garlic and sauté for 30 seconds. Add cabbage/coleslaw, soy sauce, and ginger, then sauté until desired tenderness. Add a splash of water if needed.
- Make a well in the center of the skillet, crack in the egg, and scramble over low heat until set.
- Stir in sriracha, drizzle with sesame oil, and sprinkle with green onions. Adjust soy sauce and sriracha to taste.
Notes
This recipe makes 4 servings. To portion it out, either divide the pan into four equal parts or weigh the total cooked dish and split that weight by four. The exact weight will vary depending on the type or brand of meat you use. If you choose coconut aminos instead of soy sauce, expect a slightly sweeter flavor in the final dish.
