Recipe for Egg Rolls in a Bowl

We utilized 85/15 lean ground beef per pound. One tablespoon of olive oil 1/2 teaspoon pepper and 1/2 teaspoon fine sea salt a half scallion, diced finely 1 carrot, diced coarsely or julienned 3 minced cloves of garlic 3 cups cabbage, sliced thinly 1 teaspoon of coarsely minced ginger 1/4 cup soy sauce minimal in sodium Two teaspoons of sesame oil 1/2 teaspoon of granular sugar 1 tablespoon green onion, minced 1/4 teaspoon sesame seeds, garnish optional



Add oil to a large skillet preheated over medium-high heat. Once the pan is hot, add the ground beef and brown, breaking up the flesh with a spatula as it cooks, for approximately 5 minutes, or until no longer pink. To season, combine pepper and salt.

STEP- 2 

Stir in the carrots and onion and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is tender. Stir in the garlic and continue cooking for an additional 30 seconds.

STEP- 3 

In the final step, combine the sugar, cabbage, ginger, soy sauce, and sesame oil. Stirring occasionally, continue sautéing for an additional 5 to 7 minutes, or until the cabbage is tender.


If desirable, garnish with green onion and sesame seeds.

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