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Abdul Rehman

Egg Roll in a Bowl

Egg roll in a bowl combines ground beef, shredded cabbage, garlic, ginger, and a quick sesame-soy sauce in one skillet. All the flavor of an egg roll filling with none of the frying or rolling — ready in 25 minutes.
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Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Course: Lunch / Main
Cuisine: Asian-inspired
Ingredients Method

Ingredients
  

For the Bowl
  • 500g (1 lb) ​ ground beef, 80/20
  • 400g (14 oz) bag coleslaw mix
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp neutral oil
  • 3 ​ green onions, sliced (for garnish)
  • 1 tsp toasted sesame seeds (for garnish)
For the Sauce
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • 1/2 tsp white pepper
  • 1/2 tsp chili flakes (optional)

Method
 

  1. Combine soy sauce, rice vinegar, brown sugar, white pepper, and chili flakes in a small bowl. Stir until sugar dissolves. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Cook diced onion for 4 to 5 minutes until golden and softened.
  3. Push onion to the edges. Cook garlic and ginger in the center for 45 to 60 seconds until fragrant.
  4. Add ground beef. Break apart and cook 7 to 8 minutes until browned and cooked through to 75°C (165°F) internal temperature.
  5. Drain excess fat, leaving about 1 teaspoon in the pan.
  6. Add coleslaw mix and toss with tongs. Cook 4 to 5 minutes over medium-high heat until cabbage is wilted but still has some bite.
  7. Pour sauce over the pan. Toss to coat and cook 1 to 2 minutes until absorbed.
  8. Remove from heat. Drizzle sesame oil over the pan and toss once.
  9. Serve in bowls topped with sliced green onions and sesame seeds.