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Beef Egg Roll Bowl
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Serves 4 |
The side dish is now the entree.
Ingredients:
1 tablespoon vegetable oil |
1 tablespoon fresh minced ginger |
2 cloves garlic, minced |
1 lb ground beef |
1 tablespoon sesame oil |
1 bag coleslaw mix, 14 oz. |
1 cup diced yellow onion |
1 can sliced water chestnuts, drained, 8 oz. |
1 tablespoon sriracha sauce |
1/4 cup soy sauce |
Cooked jasmine rice, for serving |
Directions:
- Pour vegetable oil into a large skillet, bring to medium heat. Once hot add ginger and garlic, cook for about 2 minutes.
- Add ground beef to the skillet and cook until thoroughly browned.
- Pour sesame oil into the skillet. Add coleslaw mix and yellow onion. Stir to combine. Pour sriracha sauce and soy sauce over top. Add water chestnuts and cook for about 8 minutes, stirring often.
- Divide rice among 4 bowls. Spoon beef egg roll over the rice and enjoy!
Main Ingredient: | Ground Beef, Cabbage |
Cooking Method: | Skillet |
Course: | Dinner |
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