Egg Roll Bowls
This egg roll in a bowl recipe is a one-pot, Asian-inspired stir-fry with chunks of beef and tender-crisp veggies in a savory, perfectly seasoned sauce.
Servings: 6
Calories: 421kcal
Ingredients
- 1½ pounds ground beef
- 1 large onion, diced finely
- 1 tablespoon garlic, minced
- 2 tablespoons sesame oil
- ½ cup carrots, peeled and finely shredded
- 16 ounces coleslaw mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1½ teaspoons ground ginger
- ½ to ¾ cup low-sodium soy sauce
- 2 tablespoons vegetable oil
- green onions, optional garnish
Instructions
- Cook ground beef in a large deep-sided skillet over medium heat until no longer pink. Be careful to not break the ground beef into smaller pieces, keep the pieces larger
- Drain grease and return to the stovetop. Add the onions and minced garlic and cook until the onions are soft and translucent. Again, keep the ground beef in larger pieces.
- Add 2 tablespoons sesame oil, carrots, and coleslaw mix to the skillet. Use tongs to combine. Let cook for about 5 minutes.
- In a small separate bowl, combine the onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour over meat and coleslaw mixture.
- Reduce the heat and continue to cook for about 5 minutes.
Video
Notes
- Keep your pan a bit cooler to not burn the garlic. You can always turn it up higher if needed, but burnt garlic will add a sour flavor to your recipe.
- Check your supermarket for pre-shredded carrots to save yourself some time.
- You can bring out the flavor of the spices by rubbing them together in your palms before adding them to the pan. You can also use a mortar and pestle.
Nutrition
Calories: 421kcal | Carbohydrates: 10g | Protein: 23g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 866mg | Potassium: 600mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1906IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 3mg