Egg Roll in a Bowl

Ingredients

• 1 tablespoon Vegetable Oil (any neutral oil)
• 1 pound Ground Beef (500 g, can substitute ground pork, chicken or turkey)
• to taste Salt (kosher or table salt)
• to taste Black Pepper (freshly ground)
• 2 tablespoons Low Sodium Soy Sauce (or coconut aminos)
• 1 tablespoon Fresh Ginger (peeled and grated)
• 1.5 teaspoons Garlic (freshly minced)
• 2 cups Shredded Vegetables (Carrot, Cabbage, Onion) or Coleslaw Mix (dry, can use pre‑packaged coleslaw mix for speed)
• 0.5 cup Spring Onions (Scallions) (roughly chopped, green parts only)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• to taste Dried Chili Flakes (optional for heat)
• 1 teaspoon Sesame Seeds (toasted, for garnish)

Instructions

1. Brown the Ground Meat

   Heat the deep pan over medium‑high heat, add 1 tbsp oil, then add 1 lb ground beef. Season with salt and pepper, break up the meat with a spatula, and cook 6‑8 minutes until the moisture evaporates and the meat looks dry.

   Time: PT8M

   Temperature: medium‑high heat

2. Add Soy Sauce, Ginger, and Garlic

   Stir in 2 tbsp low‑sodium soy sauce (or coconut aminos), 1 tbsp grated ginger, and 1.5 tsp minced garlic. Mix until the meat is evenly coated.

   Time: PT1M

   Temperature: medium‑high heat

3. Add Shredded Vegetables

   Add 2 cups shredded carrot, cabbage, and onion (or coleslaw mix). Stir and cook for about 5 minutes over medium heat, keeping the vegetables slightly crisp.

   Time: PT5M

   Temperature: medium heat

4. Finish and Season

   Remove the pan from heat. Stir in 0.5 cup chopped spring onions and 1 tsp toasted sesame oil. Mix well.

   Time: PT1M

5. Garnish and Serve

   Transfer the mixture to a bowl. Sprinkle with dried chili flakes (optional) and 1 tsp toasted sesame seeds. Add extra spring onions if desired and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

580

Protein

25 g

Carbohydrates

10 g

Fat

35 g

Fiber

3 g