Beef Egg Roll in Bowl (Printer-Friendly Version)
Ground beef, crisp veggies, and bold seasonings make this easy meal perfect for busy weeknights.
# Ingredients Needed:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 tablespoon garlic paste
03 -
1 tablespoon ginger paste
04 -
16 ounces coleslaw mix
05 -
2 heads baby bok choy, chopped
06 -
3/4 cup matchstick carrots
→ Sauce and Seasonings
07 -
3 tablespoons soy sauce
08 -
2 tablespoons hoisin sauce
09 -
1 tablespoon sesame oil
10 -
1 tablespoon rice vinegar
→ Finishing Toppings
11 -
3 green onions, thinly sliced
12 -
Salt, to taste
13 -
Black pepper, freshly ground, to taste
14 -
Sriracha sauce, for serving (optional)
15 -
Sesame seeds, for garnish (optional)
# Step-by-Step Directions:
01 -
Place ground beef in a large, deep skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until fully browned and no longer pink throughout. Drain off excess fat.
02 -
Return skillet with browned beef to medium-low heat. Add garlic paste and ginger paste. Stir continuously and cook for 1 minute until fragrant.
03 -
Add coleslaw mix, chopped baby bok choy, matchstick carrots, soy sauce, hoisin sauce, sesame oil, and rice vinegar to the skillet. Stir thoroughly to ensure even distribution of seasonings.
04 -
Reduce heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until the vegetables are softened and flavors meld together.
05 -
Top the mixture with sliced green onions. Season with salt and freshly ground black pepper to taste. Transfer to serving bowls and, if desired, drizzle with sriracha sauce and garnish with sesame seeds before serving.
# Helpful Hints:
01 -
For an extra crunch, top each bowl with crispy wonton strips, tortilla strips, or chow mein noodles before serving.
02 -
Leftovers can be stored in an airtight container and refrigerated for up to three days.