Description
This deconstructed Egg Roll In A Bowl is a nutritious, flavor-packed stir-fry that captures the aromatic essence of a traditional egg roll without the deep-fried wrappers. Featuring crunchy cabbage and seasoned ground beef, this 20-minute meal balances bold umami notes with a light, fresh texture. Perfect for busy weeknights, it offers a high-protein, low-carb experience that is both satisfying and simple to prepare in one single skillet.
Ingredients
1 lb ground beef
1 bag (14 oz) coleslaw mix (shredded cabbage and carrots)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/3 cup low-sodium soy sauce
1 tablespoon toasted sesame oil
2 green onions, sliced
1/2 teaspoon black pepper
1 tablespoon vegetable oil for cooking
Optional: Sriracha or chili flakes for added heat
Instructions
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the ground beef to the skillet and brown thoroughly, breaking it apart with a spoon until caramelized.
Add the minced garlic and grated ginger to the beef; sauté for 1 minute until fragrant.
Add the coleslaw mix to the skillet and toss well to combine with the meat.
Pour the soy sauce and sesame oil over the mixture.
Sauté for 5-7 minutes, stirring occasionally, until the cabbage is tender yet still retains a slight crunch.
Remove from heat and garnish with sliced green onions and optional chili spice.
Serve warm as a light and nourishing main dish.
Notes
Use pre-shredded coleslaw mix to save time on chopping. For a protein variation, ground turkey or chicken works equally well. Store leftovers in an airtight container for up to 3 days; this dish often tastes even better the next day as the flavors meld.
- Prep Time: 5
- Cook Time: 15
- Category: Meals
- Method: Stir-fry
- Cuisine: Asian-inspired