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Beef Egg Roll Bowl
Serves 4 |
The side dish is now the entree.
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Ingredients:
| 1 tablespoon vegetable oil |
| 1 tablespoon fresh minced ginger |
| 2 cloves garlic, minced |
| 1 lb ground beef |
| 1 tablespoon sesame oil |
| 1 bag coleslaw mix, 14 oz. |
| 1 cup diced yellow onion |
| 1 can sliced water chestnuts, drained, 8 oz. |
| 1 tablespoon sriracha sauce |
| 1/4 cup soy sauce |
| Cooked jasmine rice, for serving |
Directions:
- Pour vegetable oil into a large skillet, bring to medium heat. Once hot add ginger and garlic, cook for about 2 minutes.
- Add ground beef to the skillet and cook until thoroughly browned.
- Pour sesame oil into the skillet. Add coleslaw mix and yellow onion. Stir to combine. Pour sriracha sauce and soy sauce over top. Add water chestnuts and cook for about 8 minutes, stirring often.
- Divide rice among 4 bowls. Spoon beef egg roll over the rice and enjoy!
| Main Ingredient: | Ground Beef, Cabbage |
| Cooking Method: | Skillet |
| Course: | Dinner |
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