Description
A high-protein, low-carb take on the Asian-style egg roll, made in a single bowl. This quick, flavorful recipe features lean ground beef, fresh cabbage, and aromatic spices for a nutrient-dense, keto-friendly meal perfect for busy weeknights.
Ingredients
Avocado oil, 1 tbsp
Garlic, 4 cloves
Fresh ginger, 3 tbsp or 3/4 tsp ground ginger
Ground beef, 1 lb
Sea salt, 1 tsp
Black pepper, 1/4 tsp
Shredded coleslaw mix, 6 cups
Coconut aminos, 1/4 cup
Toasted sesame oil, 2 tsp
Green onions, 1/4 cup
Sesame seeds, optional
Instructions
Heat avocado oil in a large skillet over medium-high heat.
Add minced garlic and grate fresh ginger (or use ground ginger), sauté for 1 minute.
Add ground beef to the skillet and cook until browned and fully cooked, breaking into small pieces with a spatula.
Season with sea salt and black pepper during cooking.
Add shredded coleslaw mix to the skillet. Cook for 3-5 minutes, stirring occasionally, until the cabbage slightly softens.
Stir in coconut aminos, allowing flavors to meld for another 2 minutes.
Remove from heat and drizzle with toasted sesame oil before serving.
Garnish with sliced green onions and sesame seeds as desired.
Serve immediately.
Notes
Use lean ground beef like 85/15 or 90/10 for less fat and more protein.
For a soy-free option, double-check that coconut aminos used are naturally low sodium.
Swap coleslaw mix with fresh cabbage and carrots if preferred.
Storage in the fridge is recommended for up to 2 days, but best tasted fresh.
- Prep Time: 5
- Cook Time: 10
- Category: Main dish
- Method: One-pan Cooking
- Cuisine: Asian-Inspired