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High Protein Hamburger Egg Roll Bowls - A Fast, Flavor-Packed Weeknight Meal

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Lean ground beef (90–96% lean), about 1 to 1.25 pounds
  • Coleslaw mix (shredded cabbage and carrots), 14–16 ounces
  • Yellow onion, 1 small, diced
  • Garlic, 3–4 cloves, minced
  • Fresh ginger, 1 tablespoon, grated (or 1 teaspoon ground ginger)
  • Low-sodium soy sauce or tamari, 1/4 cup
  • Rice vinegar, 1–2 tablespoons
  • Sesame oil, 1 tablespoon
  • Sriracha or chili-garlic sauce, 1–2 teaspoons (optional, for heat)
  • Green onions, 3–4, thinly sliced
  • Eggs, 2 large (for extra protein and that “egg roll” feel)
  • Cooking oil (avocado or olive oil), 1–2 teaspoons as needed
  • Salt and black pepper, to taste
  • Sesame seeds (optional, for garnish)

Method
 

  1. Prep your aromatics. Dice the onion, mince the garlic, and grate the ginger. Slice the green onions and set aside for garnish.
  2. Brown the beef. Heat a large skillet over medium-high. Add a light drizzle of oil if needed. Crumble in the ground beef, season with a pinch of salt and pepper, and cook until browned, 5–7 minutes. Drain excess fat if there’s a lot.
  3. Add onion, garlic, and ginger. Stir in the diced onion and cook 2–3 minutes until softened. Add garlic and ginger; cook 30–60 seconds until fragrant.
  4. Stir in the coleslaw mix. Add the shredded cabbage and carrots. Toss well and cook 4–6 minutes, stirring often, until the cabbage softens but still has a little crunch.
  5. Make it saucy. Pour in soy sauce, rice vinegar, and sesame oil. Add sriracha if using. Toss to coat and let it simmer 1–2 minutes so the flavors meld. Taste and adjust salt, pepper, or heat.
  6. Add the eggs. Push the mixture to one side of the skillet. Crack the eggs into the empty space and scramble until just set, 1–2 minutes. Fold the eggs into the beef and cabbage.
  7. Finish and garnish. Turn off the heat. Stir in most of the green onions. Sprinkle with sesame seeds and the remaining green onions.
  8. Serve. Spoon into bowls. For extra oomph, finish with a squeeze of lime or a drizzle of sriracha-mayo if you like.