Inside Out Egg Roll in a Bowl

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 pound lean ground beef (pork, or turkey)

1 teaspoon minced garlic (1-2 cloves)

14-16 ounces coleslaw mix (or 6 cups finely sliced cabbage)

1/3 cup low sodium soy sauce (or tamari)

1 teaspoon hot sauce

1 teaspoon ground ginger

1/2 teaspoon onion powder

pinch ground cloves (optional)

1 1/2 tablespoons sesame oil

3 green onions (sliced)

sesame seeds (for serving, optional)

Directions

Heat a large, heavy-bottomed skillet over medium heat.

Add the ground beef, breaking it up with a wooden spoon, and cook until it is browned.

Drain off any excess grease and add the garlic, sauteing just until fragrant (30-60 seconds).

Add in the coleslaw mix (or 6 cups of finely sliced cabbage) and toss it to combine with the ground beef and garlic.

Pour in the soy sauce and stir well to coat the cabbage and ground beef.

Add in the hot sauce, ground ginger, onion powder, and cloves (if using). Stir well.

Add a lid to the skillet (if you don’t have one, that’s fine - you just may need to add ¼ -⅓ cup water to prevent the cabbage from sticking) and cook until the coleslaw mix is soft, about 2-5 minutes.

Once the cabbage is cooked to your liking, remove the skillet from the heat and finish it with 1 ½ tablespoons of toasted sesame oil. Toss well to combine.

Taste and adjust salt, pepper, and seasonings to your liking.

Serve in bowls topped with sliced green onions and sesame seeds (optional).

Nutrition

• Calories: 245 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.4 g
• Cholesterol: 70 mg
• Sodium: 886 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 28 g