Ground Beef Egg Roll in a Bowl
Servings: 6
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Ingredients
- 1 lb Laura's Lean Ground Beef
- 1 tsp Coconut oil
- 1 clove Garlic (minced)
- 1 tsp Dried ground ginger (or 1 Tablespoon grated fresh ginger or ginger paste)
- 1/4 tsp Red pepper flakes
- 1/4 cup Soy sauce or tamari (can substitute coconut aminos, but may need to add salt to taste at the end)
- 1 tbsp Rice vinegar
- 1/2 tsp Sesame oil
- 1 pkg Coleslaw mix (16-ounce bag)
- Sriracha or other hot sauce, sliced scallions for serving, if desired
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
Serving size based on 1 cup (242g)
Preparation
1. Heat coconut oil in a large skillet or wok over medium heat. Brown and cook the ground beef, breaking it apart as it cooks, then drain excess grease if desired.
2. Sauté garlic, ginger, and red pepper flakes for a minute or two.
3. Incorporate soy sauce or tamari, rice vinegar, and sesame oil.
4. Add coleslaw mix and stir until heated through and slightly wilted, about three or four minutes.
5. Serve in bowls with optional sriracha hot sauce and sliced scallions.
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