Our certified Health and Nutrition Coach, Heather Larson, made Egg Roll in a Bowl for the team. It's absolutely tasty, favorable and delicious. This recipe originated in 2020 when Back to Health and 8WW team rolled out the Beyond the Quarantine program and eventually became a recipe in the 21 day reset program.
Prep Time: 10 min Cook Time: 25 min Servings: 2
2 Tbsp toasted sesame oil
6 green onions sliced, green and white parts divided
1/2 cup red onion diced
5 cloves garlic minced
1 lb ground beef
1 tsb fresh grated ginger
1 Tbsp Sriracha or hot sauce
1 14oz bag coleslaw mix
3 Tbsp coconut aminos
1 Tbsp rice wine vinegar
1/8 - 1/4 black pepper & salt to taste
Creamy Chili Sauce: 1/4 cup mayonnaise & 2 Tbsp sriracha or hot sauce, salt to taste
Heat sesame oil in a large skillet and place over medium.
Add white parts of green onions, diced red onion, garlic and saute, stirring frequently, until the red onion begins to soften, about 5 minutes.
Add ground beef, grated ginger and 1 Tbsp Sriracha hot sauce or chili- garlic sauce and cook until beef is browned, broken up and cooked through about 7-10 minutes.
Add coleslaw mix, coconut aminos or soy sauce, rice wine vinegar, white pepper and salt to taste - stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
Meanwhile, in a small bowl whisk together 1/4 cup mayonnaise and 1-2 tablespoon compliant hot sauce. Add a pinch of salt to taste.
To plate- a spoon of hearty helping of the beef-cabbage mixture in a serving bowl, drizzle sauce over mixture and add garnish.
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