Ground Beef Keto Egg Roll in a Bowl (Crack Slaw Recipe)
This ground beef keto egg roll in a bowl is a delicious one-pan meal you can make in 30 minutes or less! It tastes like all the best parts of Chinese take-out but without the egg roll wrapper. This recipe is also low-carb, gluten, dairy, and soy-free.
Heat coconut oil in a large skillet over medium-low heat. Add garlic and ginger, cook 1-2 minutes.
Thinly slice cabbage or open a bag of coleslaw mix and add to the skillet. Toss to coat in oil. Stir fry for 5 minutes until softened.
Add Keto Soy Sauce or aminos, raise heat to medium-high. Continue cooking for 3 more minutes as liquid reduces, stirring occasionally.
Add ground beef. Break apart any chunks with a spatula. Stir fry until lightly browned.
Crack the eggs in a small bowl and whisk. Push cabbage and beef to the side of the skillet. Pour the eggs on the exposed pan surface. Scramble in place by pushing in with a spatula as the sides begin to cook.
Break apart the eggs and combine everything together in the skillet.
Toss with sesame seed oil.
Divided into portions and garnish each with green onions and sesame seeds.
Substitute fresh ginger with 1 teaspoon ground ginger powder.
You can also use ground pork or chicken in place of ground beef.
Make your own homemade Keto Soy Sauce or use a store-bought option like tamari (gluten-free, organic soy), Bragg’s liquid aminos, (gluten-free, non-GMO soy) or coconut aminos (gluten and soy-free) to add the classic Asian flavor.
Calories: 395kcal | Carbohydrates: 8g | Protein: 22g | Fat: 31g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 99mg | Potassium: 531mg | Fiber: 3g | Sugar: 4g | Vitamin A: 147IU | Vitamin C: 43mg | Calcium: 91mg | Iron: 3mg