This egg roll in a bowl recipe is a one-pot, Chinese-inspired stir-fry with chunks of beef and tender-crisp veggies in a savory, perfectly seasoned sauce.
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Course Main Course
Cuisine Chinese
Servings 6
Calories 420kcal
Ingredients
1 1/2lbground beef
1largeoniondiced finely
16ozcoleslaw mix
1/2cupcarrotspeeled and finely shredded
1/2tsponion powder
1/2tspgarlic powder
1/2tspred pepper flakes
1 1/2tspground ginger
1tbspgarlicminced
1/2 to 3/4cupsoy sauceI used a little over 1/2 cup
2tbspsesame oil
2tbspvegetable oil
green onionfor garnish (optional)
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 onions and minced garlic and cook until meat is browned, again, keep the ground beef in larger pieces.
Add 2 tbsp sesame oil, carrots, and cabbage to the skillet. Use tongs to combine. Let cook for. about 5 minutes.
In a small separate bowl combine onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour over meat and cabbage mixture.
Reduce heat and continue to cook for about 5 minutes.
Notes
For an extra kick, add 1/4 tsp of red pepper flakes to the pot.