Egg Roll in a Bowl (Extra Lean Beef)
All the flavour of an egg roll with no wrapper and no frying. One pan, about 20 minutes.
All the flavour of an egg roll with no wrapper and no frying.
Nutrition · per serving
≈ estimated- Calories
- 394
- Protein
- 37.2g
- Carbs
- 23.7g
- Fat
- 17.3g
Ingredients
- 500 g extra lean ground beef
- 800 g coleslaw mix
- 300 g bean sprouts
- 100 g yellow onion, diced
- 4 garlic cloves, grated
- 1 tbsp fresh ginger, grated
- 2 large eggs
- 60 g green onions, sliced
- 1 tbsp sesame seeds
- 4 tbsp low sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp sriracha
- 1 tsp sugar
Method
- 1
Whisk the soy sauce, rice vinegar, sesame oil, sriracha and sugar together in a small bowl. Have it ready before you start cooking; the window at the end is short.
- 2
Brown the beef in a wok or your widest pan over medium-high heat, breaking it up as you go, about 6 minutes. You want browned bits, not grey crumbles. Drain the rendered fat if you want the leaner numbers.
- 3
Add the onion and cook 3 minutes until softening. Push everything to one side, add the garlic and ginger to the bare pan for 45 seconds until fragrant, then stir through.
- 4
Add the coleslaw mix. It will look like far too much for the pan. Keep tossing and it collapses by half in about 5 minutes. Leave it uncovered the whole time.
- 5
Push everything to the edges, crack the eggs into the middle and scramble until just set, about 90 seconds, then stir into the mix.
- 6
Add the bean sprouts and pour the sauce over. Toss hard for 2 minutes, no longer. The sprouts should still snap and the cabbage should still have bite.
- 7
Off the heat, stir through most of the green onions and scatter the rest over with the sesame seeds. More sriracha at the table if you want heat.
