Egg Roll in a Bowl
Super easy to make dinner for a busy night! Beef and veggies on rice make for a tasty, hearty meal.
Equipment
- 1 Rice Cooker or pot to cook rice
- 1 Large Wok
Ingredients
- 1½ Cups Long Grain Rice brown rice recommended
- 1 Tbsp Oil
- 4 Cloves Crushed Garlic or 2 tsp chopped garlic
- 1 Medium Yellow Onion
- 1 lb. Lean Ground Beef
- 1 Tbsp. Grated Ginger or 1 tsp Minced Ginger
- 1 Large Carrot
- 5 Cups Green Cabbage or 1 Small Bag Coleslaw (340 g)
- 2 Tbsp. Tamari gluten free
- 3 Green Onions
Instructions
- Cook rice according to package directions.
- Dice yellow onion. Peel carrot. Grate the carrot and ginger. If using cabbage instead of coleslaw, roughly chop green cabbage.
- Heat oil in wok on medium heat. Add onion and garlic and cook until slightly brown (approx. 2 minutes).
- Add ground beef to the wok and cook thoroughly until the beef is browned (approx 10 minutes). Drain extra fat.
- Add ginger, carrot, cabbage and gluten-free tamari to the wok and cook until cabbage is softened (approx. 5 minutes).
- Serve beef and veggies on top of rice and sprinkle with green onions. Add sriracha if desired.