Korean Beef Eggroll In A Bowl
This easy and delicious Korean beef style eggroll in a bowl is a one pot wonder. Healthy, high protein and low-carb, it’s a hit even for my vegetable-averse husband.
Ingredients
- 1 lb. ground beef
- 12 oz. shredded cabbage or coleslaw mix
- 1 8 oz. bottle coconut aminos
- 1 tbsp. rice wine vinegar
- 2 tsp. sesame oil
- ½ tsp. fish sauce
- 2 tsp. garlic powder
- 1 tsp. ginger powder
- ¼ tsp. red pepper flakes optional
Instructions
- Brown the ground beef in a large skillet.1 lb. ground beef
- While the ground been is cooking, shred the cabbage.12 oz. shredded cabbage
- Once the ground beef is cooked, add all the other ingredients but the cabbage, and combine.1 8 oz. bottle coconut aminos, 1 tbsp. rice wine vinegar, 2 tsp. sesame oil, ½ tsp. fish sauce, 2 tsp. garlic powder, 1 tsp. ginger powder, ¼ tsp. red pepper flakes
- Add the cabbage and mix well.12 oz. shredded cabbage
- Let cook on medium heat until the cabbage is at your desired level of tenderness. I usually cook mine for 10 minutes.
- Optional: top with green onions, sriracha, and kimchi, and enjoy!