Egg Roll in a Bowl
A quick and easy weeknight dinner that captures the flavors of traditional egg rolls without the hassle of wrappers.
Equipment
- large skillet
Ingredients
- 1 lb lean ground beef (85/15)
- 1 Tbsp olive oil
- ½ tsp fine sea salt or to taste
- ¼ tsp pepper or to taste
- ½ onion, finely diced
- 1 large carrot, julienned or coarsely grated
- 3 cloves garlic, minced
- 3 cups cabbage, thinly sliced
- 1 tsp ground ginger
- ¼ cup low sodium soy sauce or gluten-free soy sauce/Coconut Aminos
- 2 tsp sesame oil
- ½ tsp granulated sugar
- 1 Tbsp chopped green onion optional, for garnish
- ¼ tsp sesame seeds optional, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat, add ground beef, and cook until browned, about 5 minutes.
- Add onion and carrots, sauté until tender, then stir in garlic and cook for 30 seconds.
- Incorporate cabbage, ginger, soy sauce, sesame oil, and sugar, and sauté until cabbage is tender, about 5-7 minutes.
Notes
Customize this dish by adding scrambled eggs, Sriracha, or other vegetables. Store leftovers in an airtight container for up to 3 days.