I love a good one-pan recipe, especially one that comes together in 20 minutes start to finish! This easy Asian-inspired recipe is one of our go-tos, the kids love the salty-sweet flavor, I love that it’s full of immune boosting garlic and ginger– and it takes next to no time to make!
Let’s make it!
One Pan Egg Roll in a Bowl
Serves 4
For beef:
avocado oil (as needed)
1 lb ground beef
sea salt, cracker pepper and powdered ginger to taste
1 tbsp sesame oil
1 onion, sliced or diced
10 oz mushrooms, sliced
2 cloves garlic, minced
1″ ginger (about 1 tsp) grated
2 green onions, sliced thin
1 12-16 oz bag slaw mix (I like broccoli slaw, but any will do!
sea salt to taste
1 tbsp coconut aminos (more as needed; can use tamari or soy sauce- but it will be less sweet!)
splash rice vinegar to taste
Instructions:
- Heat a drizzle of olive or oil in a large saute pan or wok.
- Add beef, season with salt, pepper and ginger if desired and cook until no longer pink. Remove from pan.
- To the same pan, add a drizzle of sesame oil and heat to medium-high.
- Add in onions and mushrooms and cook until softened. Stir in garlic and ginger until combined, about 10-15 seconds.
- Add in slaw mix, season and cook until starting to wilt. Add in beef, green onions, coconut aminos and a splash of rice vinegar.
- Let cook another couple of minutes, season to taste and serve with extra green onions, over rice or alone!
One-Pan Egg Roll in a Bowl
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4
Ingredients
For beef:
avocado oil (as needed)
1 lb ground beef
sea salt, cracker pepper and powdered ginger to taste
1 tbsp sesame oil
1 onion, sliced or diced
10 oz mushrooms, sliced
2 cloves garlic, minced
1″ ginger (about 1 tsp) grated
2 green onions, sliced thin
1 12-16 oz bag slaw mix (I like broccoli slaw, but any will do!
sea salt to taste
1 tbsp coconut aminos (more as needed; can use tamari or soy sauce- but it will be less sweet!)
splash rice vinegar to taste
Instructions
-
- Heat a drizzle of olive or oil in a large saute pan or wok.
-
- Add beef, season with salt, pepper and ginger if desired and cook until no longer pink. Remove from pan.
-
- To the same pan, add a drizzle of sesame oil and heat to medium-high.
-
- Add in onions and mushrooms and cook until softened. Stir in garlic and ginger until combined, about 10-15 seconds.
-
- Add in slaw mix, season and cook until starting to wilt. Add in beef, green onions, coconut aminos and a splash of rice vinegar.
-
- Let cook another couple of minutes, season to taste and serve with extra green onions, over rice or alone!
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