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Egg Roll In A Bowl
"Egg roll in a bowl is a flavorful Asian-inspired lunch or dinner option packed with ground beef, spring onions, garlic, cabbage, carrots, mung bean sprouts, and soy sauce mixed with sriracha for a bit of heat. This egg roll in a bowl is a healthier version of an eggroll minus the deep-fried wheat flour wrapper. Keeping in some classic Asian flavors like mung bean sprouts and soy sauce, you’ll be sending your tastebuds to a good place while staying healthy in the process. "
Cooking Time15 min
Cooking Vessel Sizelarge Skillet
- 1 tablespoon Olive Oil
- 1 pound Ground beef
- 2 Springs Onions
- 2 Cloves Garlic
- 1 pound White Cabbage
- 2 cups Shredded Carrots
- 2 cups Ming Bean Sprouts
- 6 tablespoons Dark Soy Sauce
- 1 tablespoon Fresh Ginger
- 1 teaspoon Sriracha
Heat the oil in a large skillet over high heat. Add the beef and cook until no longer pink, breaking it up while cooking (drain if there is a lot of fluid).
Add the spring onions and the garlic and cook another 1-2 minutes until the onions start to soften.
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