Yum - for a great egg roll! We decided to deconstruct the traditional egg roll and just eat all the filling in a bowl - without any fried wrapper. Sprinkle some sesame seeds on top, some scallions, maybe a fried egg, or even some sriracha for heat. It's the filling we love in this tasty and quick 20-minute recipe!
Macronutrient Balance: 30g Protein / 13g Fat / 7g Carbohydrates - this makes 5 (7 ounce) servings
1.5 lbs 93% ground beef
4.5 cups coleslaw mix (red and green cabbage with carrots)
6oz crimini mushrooms - sliced
1 oz red onion - diced
2 garlic cloves - finely minced
3 Tbsp soy sauce or coconut aminos
2 Tbsp rice wine vinegar
1 Tbsp olive oil
1 tsp sesame oil
1/2 tsp black pepper
Heat a large skillet on medium heat and add olive oil.
Add ground beef and cook until browned.
Add red onion and stir occasionally for 5 minutes until softened.
Add garlic and cook and additional 2 minutes.
Add coleslaw mix and cook until slightly softened, about 3 minutes.
Add mushrooms and cook for an additional 2 minutes.
Add soy sauce, vinegar and black pepper and cook for 2 more minutes.
Add sesame oil and cook for an additional minute.
Serve in a bowl and enjoy!
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