Beef Egg Roll in a Bowl
Quick, savory, and full of texture—this Ground Beef Egg Roll in a Bowl recipe delivers all the flavor of your favorite takeout without the deep-frying. Made with Keystone Ground Beef and coleslaw mix, it's a weeknight win.
Ingredients
- 1 can (28 oz) Keystone Ground Beef, drained
- 1 Tbsp Olive oil
- 1 bag (16 oz) Coleslaw mix
- 3 Tbsp Low-sodium soy sauce
- 1 1/2 tsp Ground ginger
- Black pepper, to taste
- Toppings of your choice: Sesame seeds, crushed peanuts, chopped cilantro, sliced green onions
- Cooked White or brown rice for serving
Steps
- Heat the oil in a very large skillet or wok over medium-high heat until hot. Add the ground beef and use a spatula to gently break it into smaller pieces. Cook until the meat is heated through, about 2-3 minutes. Turn off the heat, drain the excess fat (if needed), and return the skillet to the heat.
- Stir the coleslaw mix into the cooked meat. Cook until the cabbage just starts to wilt but is still crisp, 4 to 5 minutes. Add the soy sauce and ground ginger and cook for 1 more minute. Season with salt and pepper to taste.
- Sprinkle with toppings of your choice, if desired. Serve over rice.
- Enjoy!