Beef Egg Roll in a Bowl
We love us some good egg rolls, so when I saw a recipe for an egg roll in a bowl, we had to try it. The first Egg Roll in a Bowl recipe we tried called for ground turkey. Now, it was good, but since we have a freezer full of ground beef, we thought we would “beef” it up. So we did our version with ground beef and we have not gone back! The ground beef not only adds a layer of flavor, but it also provides a great source of protein and provides 10 essential nutrients, including vitamin B12, zinc, iron and many more. We strive to put balanced meals on our table every night for the boys and this meal fits in that category quite nicely. Plus, it really helps us sneak some veggies in them too. We also love to serve it with rice, preferably brown rice.
So give this Beef Egg Roll in a Bowl a try next time you want to add a little Asian flair to your menu!
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Beef Egg Roll in a Bowl
2 tbsp sesame oil
6 green onions sliced, green and white parts divided
1/2 cup red onion diced
5 cloves garlic minced
1 pound ground beef
1 tsp fresh grated ginger
2-3 tbsp sriracha, divided
14-ounce bag coleslaw mix
3 tbsp soy sauce
1 tbsp rice wine vinegar
1/8 – 1/4 teaspoon black pepper
salt to taste
Garnish
toasted sesame seeds for garnish
green parts of sliced green onions from above
Creamy Chili Sauce
1/4 cup mayonnaise
salt to taste
sriracha
Instructions
Heat sesame oil in a large skillet. Add the ground beef, grated ginger, and 1 tablespoon hot sauce or chili-garlic sauce and cook until the ground beef is browned, broken up, and cooked through about 7-10 minutes.
Add coleslaw mix, soy sauce, rice wine vinegar, pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic bag.
So serve you up to a hearty helping of the ground beef mixture over a bowl of rice. Then snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and toasted sesame seeds.
We hope you enjoy it as much as we do!
Beef Egg Roll in a Bowl
Ingredients
- 2 tbsp. sesame oil
- 6 green onions, sliced green and white parts divided
- 1/2 cup red onion, diced
- 1 lb. ground beef
- 1 tsp. fresh grated ginger
- 2-3 tbsp. sriracha, divided
- 14 oz bag coleslaw mix
- 3 tbsp. soy sauce
- 1 tbsp. rice wine vinegar
- 1/8-1/4 tsp. black pepper
- salt to taste
Garnish
- toasted sesame seeds
- green parts of sliced green onions
Creamy Chili Sauce
- 1/4 cup mayonnaise
- salt to taste
- sriracha to taste
Instructions
- Heat sesame oil in a large skillet. Add the ground beef, grated ginger, and 1 tablespoon hot sauce or chili-garlic sauce and cook until the ground beef is browned, broken up, and cooked through about 7-10 minutes.
- Add coleslaw mix, soy sauce, rice wine vinegar, pepper, and salt, to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
- Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoons hot sauce. Add a pinch of salt, to taste. To drizzle, place creamy chili sauce in a small plastic bag.
- Then serve you up to a hearty helping of the ground beef mixture over a bowl of rice. Then snip off the corner of the sandwich bag with the creamy chili sauce and drizzle over egg roll in a bowl recipe mixture. Garnish with green parts of the green onions and toasted sesame seeds.
