Beef Egg Roll in Bowl (Printer-Friendly)
Ground beef, veggies, and savory sauce combine for a quick, flavorful skillet dinner inspired by egg rolls.
# What You’ll Need:
→ Main
01 -
1 pound ground beef
02 -
1 tablespoon garlic paste
03 -
1 tablespoon ginger paste
04 -
5 cups coleslaw mix
05 -
2 cups baby bok choy, chopped
06 -
1 cup matchstick carrots
→ Sauce and Seasoning
07 -
3 tablespoons soy sauce
08 -
1 tablespoon hoisin sauce
09 -
1 tablespoon sesame oil
10 -
1 tablespoon rice vinegar
11 -
1/2 teaspoon salt, or to taste
12 -
1/4 teaspoon ground black pepper, or to taste
→ Garnish
13 -
3 scallions, sliced
14 -
1 tablespoon sriracha, for serving (optional)
15 -
2 teaspoons sesame seeds, for serving (optional)
# Steps to Follow:
01 -
Heat a large, deep skillet over medium heat. Add ground beef and cook, breaking up with a wooden spoon, until fully browned and crumbled. Drain excess fat.
02 -
Return skillet with beef to medium-low heat. Stir in garlic paste and ginger paste. Sauté for 1 minute until fragrant, stirring constantly.
03 -
Add coleslaw mix, chopped baby bok choy, matchstick carrots, soy sauce, hoisin sauce, sesame oil, and rice vinegar. Stir thoroughly to combine all ingredients.
04 -
Continue to cook mixture for 10 to 15 minutes over medium-low heat, stirring occasionally, until vegetables are softened.
05 -
Top with sliced scallions and season mixture with salt and pepper to taste. Remove from heat.
06 -
Transfer to serving bowls. Drizzle with sriracha and sprinkle with sesame seeds if desired. Serve immediately.
# Helpful Hints:
01 -
For a lower sodium option, use reduced-sodium soy sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.