Description
These 20-minute paleo egg roll bowls are everything you love about classic egg rolls, without the wrapper. A quick, healthy one-pan meal loaded with seasoned beef, cabbage, carrots, and a savory sesame-ginger sauce.
Ingredients
Scale
- 1 pound ground beef
- 3 cups green cabbage, thinly sliced
- 1 cup carrots, shredded
- 1/2 cup green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- 1 teaspoon sesame seeds (optional)
Instructions
- Heat a large skillet over medium-high heat.
- Add ground beef and cook until browned, about 5–6 minutes.
- Push beef to one side and add sesame oil, garlic, and ginger. Cook 1 minute until fragrant.
- Add cabbage and carrots. Stir in coconut aminos and rice vinegar.
- Cook 5–6 minutes until veggies are tender-crisp and sauce reduces slightly.
- Season with salt and pepper to taste.
- Stir in green onions and sprinkle with sesame seeds if using.
- Serve warm in bowls.
Notes
- Use pre-shredded coleslaw mix for faster prep.
- Swap beef for ground chicken or turkey if preferred.
- Double the sauce for a richer flavor.
- Add chili flakes or hot sauce for spice.