Beef Egg Roll Bowl is an easy skillet meal to get protein and vegetables! You only need ground beef, shredded cabbage mix, and some seasonings.
Why You’ll Love Beef Egg Roll Bowl
Healthy meals don’t have to be complicated. This Beef Egg Roll Bowl has minimal ingredients, yet provides both protein and fiber. Ground beef is the protein source and shredded cabbage is the easy vegetable that adds fiber. You’ll get 30 grams protein and 6 grams fiber per bowl!
Garlic, ginger, coconut aminos, and sriracha add flavor so you’ll look forward to eating this meal prep!
Ingredients
- Olive oil: healthy fat to coat skillet. You can use your preferred cooking oil.
- Ground beef: the protein source. I use lean ground beef, but any ground meat works.
- Garlic: adds flavor and antioxidants.
- Ginger: common aromatic used in Chinese dishes. Fresh ginger would be optimal to use, but I went with ground ginger since that is what I had in my pantry.
- Coleslaw mix/shredded cabbage: easy way to add lots of vegetables and some fiber to the dish. The cabbage increases the volume making it a very filling meal.
- Coconut aminos: a lower sodium alternative to soy sauce.
- Sriracha: adds spice and flavor!
- Brown rice: carb source that adds extra fiber.
How to Make Beef Egg Roll Bowl
Prepare rice according to package instructions.
In a large skillet over medium heat, warm oil. Then, add ground beef. Break up into pieces using wooden spoon and cook until browned. Stir in garlic and ginger. Cook for about 30 seconds.
Add shredded cabbage mix, coconut aminos, and sriracha. Stir to combine. Cover and cook for about 5-7 minutes, or until cabbage softens to your preference. Serve with rice.
Try These Meal Prep Recipes Next:
- One Pan Quinoa Risotto with Mushrooms, White Beans, & Chicken
- Deconstructed Stuffed Peppers Skillet
- Ground Beef Quinoa & Broccoli in One Pan
- One Pan Chicken Caprese Orzo
- Ground Beef and Sweet Potato Skillet
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Beef Egg Roll Bowl
Ingredients
- 1 cup dry brown rice
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 4 garlic cloves, minced
- 1 teaspoon ground ginger
- 18 ounces coleslaw mix/shredded cabbage
- 3 tablespoons coconut aminos or soy sauce
- 2 teaspoons sriracha
Instructions
- Prepare rice according to package instruction.
- In a large skillet over medium heat, warm oil. Then, add ground beef. Break up into pieces using wooden spoon and cook until browned. Stir in garlic and ginger. Cook for about 30 seconds.
- Add shredded cabbage mix, coconut aminos, and sriracha. Stir to combine. Cover and cook for about 5-7 minutes, or until cabbage softens to your preference. Serve with rice.
