Rule #156: It’s amazing how far just a few ingredients can get you.
This recipe is a winner on all fronts. It’s low carb, easy to make, takes just minute to make, and is crazy delicious! This Egg Roll in a Bowl is basically a deconstructed egg roll (minus the actual roll part). We’ve had this once a week for the past three weeks now, and we’re not even close to mad about it.
First, brown some ground sirloin in a little sesame oil over medium high heat. You can use a large skillet or wok, but here I just used my handy dandy enameled Dutch oven.
Then, add in some minced garlic and grated ginger. The easiest way to use/store ginger is: peel the fresh ginger with a vegetable peeler, put in a Ziploc bag in the freezer, then pull out and grate with a microplane grater straight into whatever dish you’re cooking. Makes it super easy!
Next, add in some beef stock…
… and some Sriracha and soy sauce.
Next, we’ll add in our “egg roll filling” if you will. I use a 14-oz. bag of Classic Coleslaw mix which is just shredded cabbage and carrots. You can also use only cabbage or sub something like zucchini noodles if you’d like.
Toss it in and stir!
Let it cook for a couple of minutes until it looks like so:
Ahhhh. A heavenly little dinner that’s gonna make your tummy (and waistline) very happy! We like to have ours with some roasted broccoli, too.
This recipe makes 4 good sized servings coming in at 240 calories, 2 net carbs, and 25g of protein! Winner, Winner, Egg Roll Dinner!
Egg Roll in a Bowl
½ tbs. sesame oil
1 lb. ground sirloin (90/10)
3 garlic cloves, minced or pressed
1 tbs. fresh ginger, grated
1 cup beef stock
1½ tsp. sriracha (more or less depending on your spice level)
¼ cup low-sodium soy sauce
14-oz. bag shredded coleslaw mix (or shredded carrots and cabbage)
Green onion, chopped (for garnish)
In a large Dutch oven, skillet, or wok, heat sesame oil until shimmering over medium-high heat. Add in the sirloin and cook until browned. Add in the garlic and ginger, stirring constantly, until fragrant (about 1 minute). Add in the beef stock, sriracha, and soy sauce. Stir to combine and cook an additional minute. Add in the shredded carrots and cabbage, stir, and cook another 2 minutes.
Serve immediately with green onions for garnish and an over-easy or fried egg, if desired.