ground beef egg roll in a bowl
This Ground Beef Egg Roll in a Bowl is a delicious and easy-to-make dish that captures all the flavors of traditional egg rolls without the wrappers. Packed with ground beef, cabbage, and vibrant vegetables, it's a healthy option that's perfect for a weeknight dinner.
Equipment
- 1 large skillet
- 1 mixing spoon
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 pound ground beef
- 4 cups coleslaw mix
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 large green onions, chopped
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha optional, for spice
- to taste salt
- to taste pepper
- 2 large eggs, beaten
- 1 tablespoon sesame seeds for garnish
Instructions
- Heat the large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat.
- Add the sesame oil to the skillet along with minced garlic and minced ginger. Sauté for about 1 minute until fragrant.
- Stir in the coleslaw mix and cook for another 3-4 minutes until the cabbage is slightly softened.
- In a small bowl, mix the soy sauce, rice vinegar, and Sriracha (if using). Pour this mixture over the beef and vegetable mixture, tossing to combine. Season with salt and pepper to taste.
- Push the mixture to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until they are fully cooked, then mix them into the beef and vegetable mixture.
- Remove from heat and stir in the chopped green onions.
- Serve hot, garnished with sesame seeds on top.
Notes
Feel free to add more vegetables such as bell peppers or snow peas to enhance the flavor and nutritional value.
This dish can be made ahead of time and stored in the refrigerator for up to three days. Reheat before serving.
Adjust the spice level by adding more or less Sriracha according to your preference.