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Egg Roll in a Bowl

A quick and flavorful stir-fry dish that captures all the best parts of an egg roll without the wrappers, featuring tender meat and fresh vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb halal ground beef Substitutes: ground chicken, turkey, or tofu
  • 1 bag coleslaw mix (about 14 oz)
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 3 tablespoons soy sauce Make sure to use halal-certified soy sauce for the perfect balance of flavor!
  • 1 tablespoon sesame oil Make sure to use halal-certified sesame oil for the perfect balance of flavor!
  • to taste Salt and pepper

Method
 

Preparation
  1. Heat a large skillet over medium heat and add sesame oil until hot but not smoking.
  2. Toss in minced garlic and grated ginger, stirring for about 1 minute until fragrant.
  3. Add the halal ground beef to the pan, breaking it apart with a spatula. Cook until browned completely, about 5-7 minutes.
  4. Stir in the coleslaw mix, combining well with the meat and aromatics. Cook for an additional 3-4 minutes until the veggies are tender but still crisp.
  5. Pour soy sauce over the mixture, combining everything evenly. Season with salt and pepper to taste.
  6. Remove from heat and top with chopped green onions. Serve hot!

Notes

For a lighter dish, ground turkey or tofu can be used. Be careful not to overcook the vegetables to maintain their crunch. Customize with other veggies like bell peppers or snap peas. Add sriracha or chili flakes for extra heat. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.