Egg Roll in a Bowl
A quick and savory dish combining ground meat with fresh cabbage and umami flavors, ready in about 20 minutes.
Ingredients
Main Ingredients
- 1 lb ground beef or ground chicken chicken gives a richer flavor; chicken is leaner.
- 4 cups coleslaw mix Shredded cabbage and carrots.
- 3 pieces green onions, sliced Reserve some for garnish.
- 2 cloves garlic, minced Fresh garlic preferred for flavor.
- 1 tablespoon fresh ginger, grated Use fresh ginger for better flavor.
- 3 tablespoons soy sauce or tamari Use tamari for gluten-free option.
- 2 teaspoons sesame oil For cooking and flavoring.
- to taste salt and pepper Adjust to personal preference.
Instructions
Cooking
- Heat the sesame oil in a large skillet over medium heat until shimmering.
- Add ground beef or chicken, breaking it up, and cook until browned and cooked through (165°F for chicken, 160°F for beef), about 5–7 minutes. Drain excess fat if necessary.
- Push the meat to one side and add minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
- Add the coleslaw mix and pour in soy sauce. Stir to coat the cabbage evenly in the pan juices and sauce.
- Continue to cook, stirring occasionally, until the cabbage softens but retains a bit of bite, about 5–7 minutes.
- Stir in sliced green onions and season with salt and pepper to taste. Adjust soy sauce if necessary.
- Serve immediately while hot.
Notes
Serve over cauliflower rice for a low-carb option. You can also use lettuce cups or top with sriracha mayo for added flavor.