Stretched Beef Eggroll in a Bowl
Servings: 4 people
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Equipment
- Large stock pot OR Instant Pot
- Wooden spoon
- Cutting board + sharp knife
- Small mug or bowl
- Spoon
Ingredients
- 1 Tbsp coconut oil
- 1 2-cup portion stretched ground beef
- 2 (10 oz) bag coleslaw
- 1 (10 oz) shredded carrots
- 2 onions diced
- 2 tsp ground ginger
- 1 tsp pepper
- 2 tsp garlic powder
- 4 Tbsp coconut aminos (or soy sauce or liquid aminos)
- 1 Tbsp apple cider vinegar
- 2 Tbsp sesame oil
- 2 ribs celery diced
- 4 oz mushrooms sliced
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup mayo (optional)
- 1-4 tsp sriracha (!) (optional)
Instructions
- In a large 5-6 quart pot OR the Instant Pot, melt 1 Tbsp coconut oil over medium heat.
- Add 2 (10 oz) packages of shredded cabbage, 2 diced onions, 2 tsp ground ginger, 1 tsp pepper and 2 tsp garlic powder. Cook until the onions begin to turn translucent.
- Add the 10 oz shredded carrots, 1 cup diced celery, 1 cup sliced mushrooms, 4 Tbsp coconut aminos, 1 Tbsp vinegar and 2 Tbsp sesame seed oil and cook until vegetables soften. Add stretched ground beef and heat until warmed through. Season with ½ tsp salt and ¼ tsp pepper, to taste.
- (Optional) In a small bowl, combine mayo and hot sauce. Mix well and serve as desired with the egg roll in a bowl.
Notes
This recipe is designed to go with the Stretched Ground Beef Meal Plan. The ground beef is made ahead of time and filled with veggies and lentils to make it go further.
You can sub 1 lb cooked ground beef or pork for the 2-cup portion of Stretch Ground Beef if desired.