Egg roll in a Bowl

One skillet “egg roll in a bowl”!!!

Super easy & delicious!

My sister Teri recommended this recipe so I gathered the few ingredients I didn’t have, modified it to my liking and whipped it up in 20 minutes this week!! One tip I have is instead of using just “matchstick carrots” (which is what the original recipe calls for) use broccoli slaw and more of it than asked. After we ate dinner I added the rest of the bag to the leftovers and stirred it into the pan. Once cooled I put it in a glass container and the next day the mixture was great – a bit crunchy and very flavorful.

1 lb grass fed beef, ground turkey or bison (bison is pictured above)
1 sweet onion, diced
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons minced fresh garlic
1 teaspoon ground ginger
1/4 cup coconut aminos
1 head napa or green cabbage (OR 1 x 16oz bag coleslaw mix)
1/2-1 cup matchstick carrots or broccoli slaw
2 green onions, thinly sliced
Salt and pepper, to taste

Heat a large skillet or wok over medium-high heat. Add the ground meat and cook, stirring, until no longer pink. Drain, return meat to skillet. Add diced onion, sesame oil, and rice vinegar to the wok. Cook, stirring, for a few more minutes (until onion is tender). Add garlic, ginger, coconut aminos, cabbage and carrots or broccoli slaw to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted. Remove the skillet from the heat. Stir in green onions and season with salt and pepper, to taste.

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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