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Egg Roll in a Bowl

Egg Roll in a Bowl

Course Main Course
Servings 3

Ingredients
  

  • 1 lb lean ground beef chicken or turkey
  • 1 cup bell pepper chopped, any color
  • 1 cup celery diced
  • 1 cup onion diced
  • ½ cup match stick carrots or finely diced
  • 2 tsp fresh ginger grated or minced
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • 1 cup mushrooms sliced
  • 4 cups green cabbage shredded or package coleslaw or broccoli slaw mix
  • ½ cup beef or chicken broth
  • 2 Tbsp Bragg Liquid Aminos coconut aminos or tamari soy sauce
  • Fresh cilantro, sliced green onions and sesame seeds for garnish

Instructions
 

  • Brown ground meat in a hot skillet over medium heat with bell pepper, celery, onion, carrot, ginger, garlic, salt and pepper.
  • Add mushrooms and sauté until tender.
  • Add cabbage, broth and aminos. Sauté until cabbage is slightly wilted.
  • Garnish with cilantro, green onion and sesame seeds if desired.

Notes

  • If you like a little spice with your egg roll, add sriracha or hot sauce to taste in instruction 3 or drizzled over your meal when served.
  • Switch up the protein by scrambling 2-3 eggs into the mixture for a vegetarian option or use crumbled tofu for a vegan option.
Keyword Anti-Inflammatory, Beef, Entree