Description
This easy egg roll in a bowl is a quick, one-pan meal packed with savory flavors and crunchy vegetables. It delivers classic takeout taste in a lighter, low-carb-friendly dish.
Ingredients
1 lb ground beef
1 tablespoon sesame oil
3 cups coleslaw mix
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 tablespoons coconut aminos or soy sauce
1 teaspoon rice vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 green onions, sliced
1 teaspoon toasted sesame seeds (optional)
1 teaspoon chili sauce (optional)
Instructions
- Heat sesame oil in a large skillet over medium heat.
- Add ground beef and cook for 5 to 7 minutes, breaking it apart until fully browned.
- Stir in minced garlic and grated ginger; cook for about 1 minute until fragrant.
- Add coleslaw mix and stir well to combine with the beef.
- Pour in coconut aminos or soy sauce and rice vinegar; season with salt and black pepper.
- Cook for another 4 to 5 minutes, stirring occasionally, until cabbage softens but remains slightly crisp.
- Remove from heat and stir in sliced green onions.
- Garnish with toasted sesame seeds and drizzle with chili sauce if desired before serving.
Notes
Swap ground beef with chicken or turkey for variation.
Add extra vegetables like mushrooms, carrots, or bell peppers for more texture.
For more heat, include extra chili sauce or red pepper flakes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium-low heat or microwave in short intervals, stirring between each.
Serve with cauliflower rice or a side salad for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
