One-Pan Egg Roll in a Bowl
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
Ingredients: To cook:
olive or avocado oil
sesame oil 1 onion, sliced
1 lb mushrooms, sliced
2 cloves garlic, minced
1" ginger, grated
2 green onions (white part only)
1 bag slaw mix
1 lb ground beef
sea salt to taste
dried ginger to taste
1-2 tbsp coconut aminos (or tamari soy sauce)
rice vinegar to taste Instructions: 1. Heat a drizzle of olive or oil in a large sautee pan or wok.
2. Add beef, season with salt and garlic powder and cook until no longer pink. Remove from pan and strain.
3. To the same pan, add a drizzle of sesame oil and heat to medium-high.
4. Add in onions and mushrooms and cook until softened. Stir in garlic and ginger until combined, about 10-15 seconds. 5. Add in slaw mix 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!