Beef Egg Roll in a Bowl

by Kensie Kimball

Ingredients

  • 1 pound ground beef
  • 1 tablespoon garlic paste
  • 1 teaspoon ginger paste
  • 16 ounces bag coleslaw mix
  • 1 baby Bok choy chopped
  • ½ cup matchsticks carrots
  • 1/3 cup soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 whole green onions chopped
  • Salt and pepper, to taste
  • Sriracha (optional)
  • Sesame seeds (optional)

Instructions

  • Add the ground beef to a large deep skillet. Brown and crumble the beef over medium heat, stirring frequently.
  • Drain any excess grease. Place the beef back into the skillet then add the garlic and ginger paste and cook for one minute over medium-low heat, stirring constantly.
  • Add the coleslaw mix, chopped Bok choy, carrots, soy sauce, hoisin sauce, sesame oil, and vinegar. Stir until combined.
  • Cook for another 10 to 15 minutes over medium-low heat until the Cole slaw is soft. Top with scallions and season with salt and pepper, to taste.
  • Transfer to serving bowls and drizzle with sriracha and sesame seeds, if desired.
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