Egg roll in a bowl recipe
Egg Roll in a Bowl recipe is a delightful dish that captures all the flavors of a classic egg roll without the deep-fried wrapper. It’s a healthier, quicker alternative that’s ready in about 20 minutes.
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Ingredients
- 1 pound 450 g lean ground beef (we used 85/15)
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt adjust to taste
- 1/4 teaspoon pepper adjust to taste
- 1/2 onion finely diced
- 1 carrot julienned or coarsely grated
- 3 garlic cloves minced
- 3 cups thinly sliced cabbage
- 1 teaspoon ground ginger
- 1/4 cup low-sodium soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon granulated sugar
- 1 tablespoon chopped green onion optional, for garnish
- 1/4 teaspoon sesame seeds optional, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes, breaking it up with a spatula as it cooks. Season with salt and pepper.
- Add the onion and carrot, and sauté until the onion is tender (about 5-7 minutes), stirring occasionally. Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Finally, add the cabbage, ground ginger, soy sauce, sesame oil, and granulated sugar. Continue sautéing for 5-7 minutes, stirring occasionally, until the cabbage is tender.
- Serve garnished with chopped green onion and sesame seeds, if desired.
Nutrition
Serving: 1Serving | Calories: 335kcal | Carbohydrates: 8g | Protein: 24g | Fat: 23g
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