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Egg Roll in a Bowl - Kim’s version

Servings: 6

Servings: 6
Ingredients
  • subheading: Meat mixture:
  • 1 lb ground beef
  • 1 lb ground pork
  • 4 tablespoons coconut oil
  • 4 garlic cloves, minced
  • 1 large Napa Cabbage, thinly sliced or 2 pkgs shredded cabbage
  • ½ pkg broccoli slaw
  • ½ bell pepper, thinly sliced or 6 mini bell peppers sliced in rings
  • 6 green onions, sliced, reserving some for garnish
  • ½ cup chicken broth
  •  
  • subheading: Sauce:
  • 3 tablespoons toasted sesame oil
  • 1 cup rice wine vinegar
  • ¼ cup Tamari soy sauce or coconut aminos
  • 3 dashes Red Boat Fish sauce
  • 1 to 2 tablespoons Thai or Vietnamese red garlic chili paste -or- Gochujang chili paste
  •  
  • Toasted sesame seeds
  • Sliced green onions
  • Cilantro leaves
Steps
  1. In a large skillet, brown the meat in a little coconut oil.
  2. Add the garlic. Stir for a couple of minutes.
  3. Add the cabbage, broccoli slaw and bell pepper. Stir fry until the cabbage wilts. Add the chicken broth and scrape up any brown bits.
  4. Add the green onion.
  5. In a small bowl, mix the sauce ingredients. Pour over the meat mixture and stir well. Let simmer a couple of minutes.
  6. Top each serving with sesame seeds, green onion and cilantro.
 

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