Egg Roll in a Bowl Recipe

5 from 2 votes

This beef Egg Roll in a Bowl with coleslaw mix is made with ground beef, garlic, ginger, and a simple soy-based sauce cooked in one pan, ready in minutes.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Entree, Lunch

Cuisine: Asian

Diet: Gluten Free

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

1 tablespoon avocado oil
1 pound lean ground beef
1 large onion diced
3 garlic cloves minced
1 tablespoon grated fresh ginger
2 large eggs
1 (14-ounce) bag coleslaw mix
¼ cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sriracha
1 teaspoon sesame seed oil
2 green onions sliced
1 tablespoon toasted sesame seeds for garnish

US Customary - Metric

Instructions

Heat the avocado oil in a large deep skillet or wok over medium-high heat.
Add the ground beef and onion. Cook, breaking up the beef with a wooden spoon for 5–6 minutes, or until browned and fully cooked.
Add the garlic and ginger. Cook for 1–2 minutes, stirring often, until fragrant.
Push the beef mixture to one side of the skillet. Crack the eggs into the empty side and scramble until just set. Stir the eggs into the beef.
Add the coleslaw mix, soy sauce, rice vinegar, sriracha, and sesame seed oil. Stir to combine. Cook for 3–5 minutes, stirring occasionally, until the cabbage softens but still has a little crunch.
Remove from the heat and stir in the green onions. Sprinkle with sesame seeds before serving.

Notes

My Top Tip: Add the coleslaw mix in stages. If you add it all at once, the pan might cool down. Toss in half, stir and let it wilt, then add the rest.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: I don't recommend freezing the Egg Roll in a Bowl because the cabbage will lose its crunch and texture.

Nutrition

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