EGG ROLL in a Bowl ~ Fast, Budget Friendly Recipe

Ingredients

• 1 pound Ground Beef (80% lean; can substitute ground turkey, chicken, or pork)
• 1 bag Coleslaw Mix (Pre‑shredded cabbage and carrots, about 14 oz)
• 0.5 cup Frozen Peas and Carrots (Optional, use any frozen mixed veg)
• 1 tablespoon Olive Oil (For browning the meat)
• 1 teaspoon Sesame Oil (Adds nutty flavor, added at the end)
• 3 tablespoon Soy Sauce (Low‑sodium preferred)
• 1 teaspoon Fresh Ginger (Minced)
• 0.25 cup Onion (Minced, optional)
• 1 tablespoon Sesame Seeds (For garnish, optional)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black Pepper (To taste)

Instructions

1. Preheat Pan

   Place a large frying pan over medium heat.

   Time: PT1M

2. Brown Ground Beef

   Add olive oil, then add the ground beef, season with a pinch of salt and pepper, and cook, breaking it up, until fully browned, about 5 minutes.

   Time: PT5M

3. Drain Excess Grease

   If the pan looks very greasy, carefully spoon out excess fat, leaving about 1 tablespoon for flavor.

   Time: PT1M

4. Add Vegetables

   Add the bag of coleslaw mix and the frozen peas‑carrots to the pan and stir to combine.

   Time: PT1M

5. Cover and Wilt

   Cover the pan and let the vegetables wilt for about 3 minutes, stirring once halfway through.

   Time: PT3M

6. Add Seasonings

   Uncover and add soy sauce, minced ginger, and minced onion (if using). Stir to coat everything evenly.

   Time: PT1M

7. Finish Cooking

   Cover again and cook for another 3‑4 minutes until the cabbage is tender‑crisp.

   Time: PT4M

8. Finish with Sesame Oil & Seeds

   Drizzle sesame oil over the mixture and sprinkle sesame seeds on top.

   Time: PT1M

9. Rest & Serve

   Turn off the heat, let the dish rest for 2 minutes, then serve directly from the pan or portion into bowls.

   Time: PT2M

Nutrition Facts

Calories

430

Protein

20g

Carbohydrates

10g

Fat

25g

Fiber

2g