Egg Roll in a Bowl Recipe
This Eggroll In A Bowl (Crack Slaw) is a one-skillet meal that is bursting with flavor and can be on the table in 20 minutes. It will keep everyone happy because it fits into Keto, Paleo, Whole30, Weight Watchers and Low Carb lifestyles!
Servings 4
Calories 291kcal
Ingredients
- 1 pound (16-ounces) ground beef
- 1 (16-ounce package) coleslaw mix
- 1/4 cup (2-ounces) shredded carrots
- 1 Tablespoon oil
- 1 onion , chopped
- 2 cloves garlic , minced
- 2 teaspoons minced fresh ginger
- 3 Tablespoons soy sauce (or Coconut Aminos)
- 1 Tablespoon rice vinegar (or apple cider vinegar)
- 2 teaspoons Sriracha (or to taste)
- 4 Tablespoons chopped green onions
- 1/2 teaspoon sesame seeds
Instructions
- Place a large wok or skillet on the stove over medium heat.
- Add oil. Add onions and saute for about 3 – 5 minutes.
- Add minced garlic and minced fresh ginger and cook for about one minute, stirring the whole time.
- Add the ground beef to the onions, garlic, and ginger.
- Cook the ground beef until brown and no longer pink and juices run clear.
- Empty the bag of coleslaw mix (shredded cabbage) and shredded carrots to the ground beef.
- Cook the coleslaw (shredded cabbage and carrots) with the ground beef until the cabbage is wilted and carrots are softened.
- Pour in the soy sauce, vinegar, and sriracha and stir.
- Garnish the dish with chopped green onions, more sriracha, and sesame seeds. Serve hot!
I added bean sprouts and cashews to mine. Yummy!
