Lean Beef Egg Roll in a Bowl
A deconstructed egg roll that uses extra lean ground beef and shredded cabbage for a massive, savory, low-calorie dinner.
Equipment
- 1 Large Wok or Skillet
- 1 Spatula
Ingredients
- 8 oz 96% Lean Ground Beef
- 4 cups Coleslaw mix Shredded cabbage and carrots
- 2 tbsp Soy sauce Low sodium
- 1 tbsp Rice vinegar
- 1 tsp Fresh ginger Minced
- 2 cloves Garlic Minced
- 1 tsp Sesame oil Adds critical flavor; do not skip
Instructions
Cooking the Beef
- Heat the large wok or skillet over medium-high heat. Add the lean ground beef.
- Cook for 5 minutes, breaking the beef apart with your spatula until fully browned.
- Add the minced garlic and fresh ginger to the beef. Sauté for 1 minute until fragrant.
Adding the Vegetables
- Pour the coleslaw mix directly into the skillet with the beef.
- Add the soy sauce and rice vinegar. Toss the mixture continuously for 3-4 minutes until the cabbage wilts and reduces in size.
- Remove from the heat and drizzle the sesame oil evenly over the top. Toss once more and serve.
Notes
- Macros: Calories: 280 kcal | Protein: 28g | Carbs: 12g | Fat: 10g (Per Serving)
- Sesame Oil Timing: Always add sesame oil at the very end off the heat to preserve its delicate, toasted flavor.
- Spice it Up: Top with a tablespoon of sriracha or red pepper flakes for extra heat.
- Vegetable Swaps: Broccoli slaw works perfectly as a direct substitute for the cabbage mix.
- Double the Recipe: This dish scales perfectly for weekly meal prep. The flavors intensify after sitting in the fridge overnight.
- Garnish: Top with chopped green onions or a pinch of sesame seeds for texture.