Egg Roll in a Bowl

This is very tasty and comes together quickly.  We would suggest buying the ready mix Coleslaw mix and substituting that for the cabbage.   Serve this over white jasmine rice and keep the soy sauce handy if you want a bit more flavor. 

You can also substitute the ground beef for ground pork, chicken or turkey. 

1 pound lean ground beef, we used 85/15

1 Tbsp olive oil

1/2 tsp fine sea salt, or to taste

¼ tsp pepper, or to taste

½ onion, finely diced

1 carrot, julienned or coarsely grated

3 garlic cloves, minced

3 cups cabbage, thinly sliced (see above for substitution)

1 tsp ground ginger

1/4 cup low sodium soy sauce

2 tsp sesame oil

½ tsp granulated sugar

1 Tbsp chopped green onion, optional for garnish

1/4 tsp sesame seeds, optional for garnish

 

Set a large skillet over medium/high heat and add oil. Once hot, add ground beef and brown until no longer pink, about 5 minutes, breaking up the meat with a spatula as it's cooked. Season with salt and pepper.

Add onion and carrots and sauté until onion is tender, 5-7 minutes, stirring occasionally. Add the garlic and cook another 30 seconds, stirring constantly.

Finally add the cabbage, ginger, soy sauce, sesame oil, and sugar. Continue sautéing for 5-7 minutes, stirring occasionally, or until the cabbage is tender.

Serve garnished with green onion and sesame seeds if desired. Serve over rice