Easy Egg Roll in a Bowl
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
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
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
Directions:
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.
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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