Egg Roll in a Bowl (with Ground Beef)
Egg roll in a bowl is the BEST high protein, low carb dinner! I love me a classic egg roll (in all its fried glory), but don't sleep on what's inside. Beef and finely shredded carrots and cabbage meld together with the perfect sauce, all cooked in a skillet in 30 minutes. Then top it with Sriracha-mayo! It's easy, it's FAST, it's healthy, and the whole family loves it. Win!
Servings: 4
Calories: 584kcal
Ingredients
- 1 pound ground beef* 93% lean, 7% fat
- 1 jalapeno seeded and chopped
- 2 large carrots peeled and shredded
- 1 bunch green onions chopped; whites and greens separated
- 1 and 1/2 teaspoons kosher salt use 1 teaspoon if you are using table salt
- 1/2 teaspoon black pepper or to taste
- 4 cloves garlic smashed and minced
- 2 (10-ounce) bags coleslaw angel hair (20 ounces cabbage total)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon miso paste optional
- 1 teaspoon sriracha sauce optional
- 1 tablespoon fresh ginger minced
- 1/2 cup fresh cilantro to garnish
- toasted sesame seeds to garnish
For the sriracha mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce or to taste
- 2 teaspoons rice vinegar optional
Instructions
- Start by prepping all your veggies so they are ready to go. This cooks up so fast you need to do it ahead of time!
- Remove all the seeds and membranes from 1 jalapeno. (or leave them in, if you like it spicy!) Chop into a small dice.
- Peel 2 large carrots. Shred on a cheese grater.
- Chop 1 bunch of green onions (usually about 6-9 green onions), all the way down to the roots. Divide the green onions in half; the white half is going in first. The green half will go in at the end.
- Cook the ground beef: Add 1 pound 93% lean ground beef to a 12-inch high sided skillet. Set over medium heat.
- Immediately add in the the 1 chopped jalapeno, 2 shredded carrots, and the white half of the green onions.
- Add 1 and 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Break up the ground beef and cook for about 5-8 minutes, until the beef is fully cooked (no longer pink).
- Add 4 cloves of garlic, smashed and minced. Let cook 1 minute.
- Add 2 (10-ounce) bags angel hair cabbage.
- Immediately add 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, and 1 teaspoon sesame oil. If you have it, add in 1 tablespoon miso paste (optional but delicious) and 1-3 teaspoons sriracha, if you like it a little spicy.
- Let cook for another 3-5 minutes, until the cabbage has wilted.
- Add 1 tablespoon minced ginger. Stir and cook 1 minute.
- Remove the pan from the heat.
- Add 1/2 cup chopped cilantro and the remaining green onions.
- Make the sriracha mayo. In a small bowl combine 1/2 cup mayonnaise with 1 tablespoon sriracha and 2 teaspoons rice vinegar. (You can use less or more sriracha to taste!)
- Serve hot! Garnish plates with toasted sesame seeds and an extra sprinkle of cilantro. Top each serving with a drizzle of sriracha mayo.
- I like to eat this by itself as a low carb meal, but it's really good served with White Rice, Brown Rice, or Coconut Jasmine Rice. You could garnish with Pickled Red Onions. An amazing healthy side would be Thai Cucumber Salad, or this Asian Cucumber Salad.
Notes
*This tastes best with ground beef. I like to use 97% lean, 7% fat for this recipe to keep it a little healthier. You can substitute ground turkey or ground chicken for the ground beef!
Nutrition
Calories: 584kcal | Carbohydrates: 19g | Protein: 25g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 93mg | Potassium: 780mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6416IU | Vitamin C: 64mg | Calcium: 113mg | Iron: 4mg
