Easy Egg Roll in a Bowl


1 tbsp Avocado oil

4 cloves Garlic (minced)

3 tbsp Fresh ginger (minced or grated; or use 3/4 tsp ground ginger)

1 lb Ground beef

1 tsp Sea salt

1/4 tsp Black pepper (or more if you want it spicy)

4 cups Shredded coleslaw mix

1/4 cup Coconut aminos

2 tsp Toasted sesame oil

1/4 cup Green onions

Heat avocado oil in a large saute pan over medium-high heat.

Add garlic and ginger.

Saute for about a minute, until fragrant.

Add ground beef.

Season with sea salt and black pepper.

Cook until browned, about 7-10 minutes.

Reduce heat to medium.

Add the coleslaw mix and coconut aminos.

Stir to coat.

Cover and cook for about 5 minutes, until the cabbage is tender.

Remove from heat.

Stir in the toasted sesame oil and green onions.
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