Egg Roll in a Bowl

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.

Egg Roll in a Bowl

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.

Egg Roll in a Bowl

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!

Egg Roll in a Bowl

Next, add in some beef stock…

Egg Roll in a Bowl

… and some Sriracha and soy sauce.

Egg Roll in a Bowl

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.

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Toss it in and stir!

Egg Roll in a Bowl

Let it cook for a couple of minutes until it looks like so:

Egg Roll in a Bowl

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.

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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

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.

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