Egg Roll Bowl Flavorful Meal (Printable Version)

A speedy one-pan dish combining ground meat and cabbage slaw with tangy soy and sesame notes.

# What You'll Need:

→ Protein

01 - 1 pound ground pork, chicken, or turkey

→ Vegetables

02 - 4 cups cabbage slaw mix with shredded cabbage and carrots
03 - 1 small onion, thinly sliced
04 - 3 cloves garlic, minced
05 - 1 inch fresh ginger, grated
06 - 2 green onions, sliced for garnish

→ Sauce

07 - 3 tablespoons soy sauce or tamari or coconut aminos for gluten-free
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 teaspoon sriracha or chili sauce, optional

→ Optional Toppings

11 - 1 tablespoon sesame seeds
12 - Extra sliced green onions
13 - Chili flakes to taste

# How To Make:

01 - Heat a large skillet or wok over medium-high heat. Add ground meat and cook, breaking it up with a spatula, until browned and cooked through, approximately 5 to 6 minutes. Drain excess fat if necessary.
02 - Add sliced onion, minced garlic, and grated ginger to the pan. Sauté for 2 to 3 minutes until fragrant and onion becomes soft.
03 - Stir in the cabbage slaw mix. Cook for 4 to 5 minutes, stirring frequently, until cabbage is wilted but retains slight crunch.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sriracha if using. Pour sauce into the pan and toss to coat all ingredients, cooking for 1 to 2 additional minutes.
05 - Remove from heat. Garnish with green onions, sesame seeds, and additional toppings as desired. Serve immediately or divide into meal prep containers for storage.

# Helpful Hints:

01 -
  • It tastes like takeout but comes together faster than delivery would arrive.
  • Your kitchen smells incredible for the next few hours, and your leftovers are somehow even better.
  • One pan means one thing to wash, and honestly, that alone makes weeknight dinners feel possible.
02 -
  • Don't overcrowd the pan when browning the meat or it'll steam instead of sear; give it space to actually caramelize.
  • The cabbage will look like way too much before it cooks, but it shrinks down dramatically, so trust the process.
03 -
  • Toast your sesame oil gently in a separate pan first if you want to deepen its flavor even more, though honestly the bottled kind is already stellar.
  • If you're cooking for a crowd, this doubles or triples beautifully, and you can keep everything warm while you finish in batches.
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