Egg Roll Bowls
This one-pot egg roll bowl features tender ground beef and crisp vegetables in a savory Asian-inspired sauce, perfect for a quick and flavorful family meal.
Equipment
- 1 large deep-sided skillet for cooking the beef and vegetables
- 1 small bowl for mixing sauce ingredients
- 1 tongs for combining ingredients
Ingredients
- 1.5 pounds ground beef
- 1 large onion finely diced
- 1 tablespoon garlic minced
- 2 tablespoons sesame oil
- 0.5 cup shredded carrots
- 16 ounces coleslaw mix
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon red pepper flakes
- 1.5 teaspoons ground ginger
- 0.5 to 0.75 cup low-sodium soy sauce
- 2 tablespoons vegetable oil
- green onions for garnish optional
Instructions
- Cook ground beef in a large deep-sided skillet over medium heat until no longer pink, keeping the pieces large.
- Drain excess grease, then return skillet to heat and add diced onions and minced garlic; cook until onions are soft and translucent.
- Add sesame oil, shredded carrots, and coleslaw mix to the skillet and combine using tongs; cook for about 5 minutes.
- In a small bowl, mix onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil.
- Pour the sauce mixture over the meat and vegetables, reduce heat, and cook for another 5 minutes to allow flavors to meld.
- Garnish with green onions if desired and serve warm.
Notes
- Keep the pan temperature moderate to avoid burning garlic, which creates a bitter taste.
- Use pre-shredded carrots to save preparation time.
- Enhance spice flavor by rubbing spices between your palms or using a mortar and pestle before adding.