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browned ground beef tossed with wilted shredded cabbage, thin carrot strips and scallions, with brown rice visible underneath in a plain bowl
Melissa Hart

Egg Roll in a Bowl With Beef

Bagged slaw mix makes this a useful dinner on a night when chopping sounds unreasonable. Cook it only until the cabbage bends but still has some bite, then add the sauce; simmering it until completely soft turns the bowl into a different sort of supper.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 tbsp neutral oil
  • 1 bag shredded cabbage and carrot slaw mix 16 oz
  • 3 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp brown sugar
  • 2 scallions sliced
  • 2 pouches microwave brown rice 8.8 oz each

Method
 

  1. Brown the beef in a large skillet over medium-high heat for 7 to 8 minutes, breaking it into crumbles and cooking to 160°F. Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Add the neutral oil if the skillet looks dry, then stir in garlic and ginger for 30 seconds. Add the slaw mix and toss over high heat for 3 to 4 minutes until wilted but still lightly crisp.
  3. Mix soy sauce, vinegar, sesame oil and sugar. Pour over the skillet and toss for 1 minute so the sauce coats the cabbage rather than pooling.
  4. Heat the rice pouches according to their package directions while the cabbage cooks.
  5. Fold the scallions into the beef mixture and serve over the hot brown rice.