Egg Roll in a Bowl
Servings: 4 servings
Calories: 411cal
Equipment
Ingredients
- 1 Tbsp olive oil or sesame oil
- 1 lb ground beef
- 2 spring onions sliced
- 2 cloves garlic minced
- 1 lb white cabbage shredded, about 1/2 of a small head of cabbage
- 2 cups shredded carrots finely shredded and tightly packed
- 2 cups mung bean sprouts lightly packed, optional
Sauce
- 6 Tbsp dark soy sauce or low sodium soy sauce
- 1 Tbsp fresh ginger grated or finely diced
- 1 tsp sriracha
Optional Garnish
- sliced spring onions
- sesame seeds
- sweet and sour chili sauce
Instructions
- Heat the oil in a large skillet over high heat. Add the beef and cook until no longer pink, breaking it up while cooking (drain if there is a lot of fluid).
- Add the spring onions and the garlic and cook another 1-2 minutes until the onions start to soften.
- Next, add the cabbage, carrots, and mung bean sprouts, stirring to combine the ingredients in the skillet.
- Combine ingredients for the sauce and add to the pan.
- Give everything another stir and cook on low to medium heat until vegetables have reached your desired softness.
- Add salt, pepper and chili to taste. Serve hot with some chopped spring onions and sesame seeds.
Notes
- Cooking time depends on how thick you’ve cut the vegetables. We cut it nice and thin therefore the cooking time is only around 7-9 minutes.
- You can also use ground pork, ground chicken, or ground turkey in place of ground beef. Or simply omit the meat altogether for a vegetarian-friendly version. If doing so, feel free to add additional veggies like bell peppers, mushrooms, or broccoli.
- You can either shred fresh white cabbage yourself or use prepackaged coleslaw from the grocery store. If you don't want to use mung bean sprouts you can leave them out or substitute by adding more cabbage instead. Grate your carrots nice and thin to reduce the cook time. If you use prepackaged shredded carrots, the cook time may be longer as they are typically thicker.
- In place of freshly grated or diced ginger, you can substitute with 1 teaspoon ground ginger. If you don't want heat in this dish, you can omit the siracha or substitute it with a sweet chili sauce.
Nutrition
Serving: 1serving | Calories: 411cal | Carbohydrates: 19g | Protein: 26g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1680mg | Potassium: 870mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10875IU | Vitamin C: 55mg | Calcium: 106mg | Iron: 4mg
