ground beef egg roll in a bowl
This Ground Beef Egg Roll in a Bowl is a quick and delicious weeknight dinner that combines the flavors of classic egg rolls without the hassle of rolling. With tender beef, crunchy vegetables, and a savory sauce, this dish is sure to please the whole family.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 lb ground beef
- 4 cups coleslaw mix (shredded cabbage and carrots)
- 3 count green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- salt and pepper to taste
- sesame seeds for garnish (optional)
Instructions
- Heat the large skillet or wok over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Drain excess fat if necessary, then add the minced garlic and chopped green onions to the skillet. Sauté for 1-2 minutes until fragrant.
- Stir in the coleslaw mix and cook for an additional 4-5 minutes until the vegetables are tender.
- In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, ground ginger, salt, and pepper. Pour this sauce over the beef and vegetable mixture and stir well to combine.
- Cook for another 2 minutes until everything is heated through and the flavors meld together.
- Serve hot, garnished with sesame seeds if desired.
Notes
For a spicier version, you can add red pepper flakes or a dash of hot sauce to the dish.
This recipe can easily be adapted by adding other vegetables like bell peppers or snow peas.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.