Gluten-Free Inside Out Egg Roll Skillet
A 25-minute dinner recipe with a delicious blend of savory and umami flavors. This egg roll in a bowl is a healthy rendidtion that's tastier than takeout and perfect for busy weeknights.
Servings 5
Calories 384kcal
Equipment
- 1 Large skillet
Ingredients
- 1 ½ lbs. ground beef
- 1 large onion diced
- 1 bag of cabbage coleslaw mix
- 1 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 1 Tbsp. Chili paste
- 2 Tbsp. Lime juice
- 1 Tbsp. fish sauce
- ½ tsp. black pepper
- 1 tsp. sesame oil
- ¼ cup soy sauce
- Fresh basil or cilantro as garnish
Instructions
- In a large skillet or wok, add the ground beef and onion, and cook until crumbled and cooked through approximately 5-6 min.
- Do not drain.
- In a small bowl add the garlic, ginger, pepper, chili paste, lime juice, fish sauce, sesame oil, and soy sauce, and stir to combine.
- Add the coleslaw mix to ground meat then cook and stir over medium-high heat for 3-4 minutes.
- Add Thai sauce mixture then stir well.
- Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.
- Serve it with rice if needed and garnish with fresh basil, chopped green onions, or cilantro
Video
Notes
Double-check that all your products (the soy sauce and gochujang) are gluten-free.
You’ll maximize your flavor by using toasted sesame oil instead of regular.
Make it paleo: use coconut aminos in place of soy sauce and use a paleo chili paste or make your own.
Fresh ingredients are what bring out the most delicious, classic flavors of this egg roll in a bowl. Powdered spices like ground ginger will work in a pinch but won’t be the same.
Hack: use a store-bought bag of coleslaw to save yourself from shredding the cabbage.
Nutrition
Calories: 384kcal | Carbohydrates: 6g | Protein: 25g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 97mg | Sodium: 974mg | Potassium: 482mg | Fiber: 1g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 3mg