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Beef Cabbage Egg Roll Bowl topped with fresh ingredients and served in a vibrant bowl

Beef Cabbage Egg Roll Bowl

A quick and delicious meal that brings all the flavors of a classic egg roll in a healthier, deconstructed format.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground beef Use lean ground beef for a healthier option.
  • 1 bag (14 ounces) coleslaw mix (shredded cabbage and carrots) Adds crunch and freshness.
  • 3 cloves garlic, minced Enhances flavor.
  • 1 tablespoon fresh ginger, grated Adds aromatic flavor.
Sauces and Seasonings
  • 1/4 cup soy sauce Can use gluten-free soy sauce alternative.
  • 1 tablespoon toasted sesame oil For a nutty flavor.
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
Garnish
  • 2 tablespoons sliced green onions For garnish.
  • 1 teaspoon sesame seeds For garnish.
Cooking Oil
  • 1 tablespoon olive oil or avocado oil For cooking.

Method
 

Preparation
  1. Heat the olive oil in a large skillet or wok over medium-high heat.
  2. Add the ground beef to the skillet. Cook and crumble the beef until it is completely browned and no pink remains.
  3. If there is excess fat in the pan, drain it out to keep the dish light.
  4. Stir in the minced garlic and grated ginger. Sauté for about 1 minute until you can smell the aroma clearly.
  5. Add the entire bag of coleslaw mix to the skillet. Stir well to combine it with the beef.
Cooking
  1. Cook for 4 to 6 minutes, stirring often, until the cabbage has softened but still retains a bit of its crunch.
  2. Pour the soy sauce, toasted sesame oil, black pepper, and onion powder over the mixture.
  3. Toss everything together for another 2 minutes so the sauce coats every piece of beef and cabbage.
  4. Remove the skillet from the heat.
Serving
  1. Garnish with sliced green onions and sesame seeds before serving hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave.
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