Egg Roll In A Bowl

Heat a large nonstick skillet over high heat and add 2 tablespoons of olive oil.

Add 1 pound of lean ground beef to the skillet and cook until fully cooked through, breaking it apart as it cooks.

Once the beef is cooked, add 1 thinly sliced onion, 2 minced cloves of garlic, and 1 tablespoon of ginger paste to the skillet.

Cook the onion, garlic, and ginger for about 1 minute until the onions start to soften.

Add 1 pound of coleslaw mix (or thinly sliced cabbage) to the skillet and mix well with the beef and aromatics.

In a small bowl, combine 3 tablespoons of soy sauce (or coconut aminos), 1 tablespoon of rice wine vinegar, and 1 teaspoon of toasted sesame oil. Pour this sauce over the mixture in the skillet.

Stir everything together and cook for a few more minutes until the cabbage is tender but still retains some bite.

Turn off the heat once the cabbage has cooked down and is slightly caramelized, ensuring it does not steam and become watery.

Serve topped with sliced scallions and toasted sesame seeds.

Equipment Needed

Spice Level:

Dietary