Korean Ground Beef Egg Roll Bowls
Ingredients
- 2 pound lean ground beef
- 2 Tablespoons sesame oil
- 6 cloves garlic minced
- 2 teaspoons ground ginger
- 1 cup brown sugar
- 1/2 cup lite soy sauce
- 1 Tbsp Sriracha use less if you don't like spice!
- 10 oz bag of coleslaw veggie mix
Instructions
- Heat a large pan over medium high heat. Brown the meat with sesame oil, garlic and ginger.
- Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
- Add the coleslaw veggies to your pan. Heat through until they just wilt.
Notes
If making into eggrolls:
In sets of 4 lay out your egg roll wrappers. Add two tablespoons of beef. Wet the sides with water using your finger. Fold the sides in and wet the folded in sides. Roll closed like a burrito and set aside until you finish all 24. Freeze on a cookie sheet or tray without them touching each other. From frozen, fry for 3-4 minutes in 350 degree oil. Drain on drying rack to prevent sogginess or the egg rolls sitting in oil.