One Skillet Deconstructed Egg Roll
This One Skillet Deconstructed Egg Roll recipe combines the flavors of a classic egg roll in a quick and easy one-pan meal.
Equipment
- 12-inch skillet A large skillet is ideal for cooking everything in one pan.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 4 cups coleslaw mix with matchstick carrots
- 2 cups cooked rice (or cauliflower rice) for a low-carb option
- 1 4 cup peanut sauce
- 1 4 cup water
- 1 tablespoon low sodium soy sauce
- 1 cup sliced green onions for garnish
- 1 cup chopped fresh cilantro for garnish
- 1 lime wedges for serving
Instructions
- Heat the olive oil in a large 12-inch skillet over medium-high heat.
- Add the diced onion to the skillet and cook for about 2 minutes, or until it becomes just softened.
- Stir in the minced garlic and cook for an additional 10 seconds until fragrant.
- Add the ground beef to the skillet, seasoning with salt and pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the meat is no longer pink. Drain any excess fat and return the skillet to the burner over medium-high heat.
- Add the coleslaw mix to the skillet and cook for 4 minutes, stirring occasionally.
- Stir in the cooked rice, peanut sauce, water, and soy sauce. Bring the mixture to a boil, then reduce the heat to a simmer.
- Continue to simmer for 5 to 7 minutes, or until everything is heated through and the cabbage is wilted and tender. Stir occasionally to prevent sticking.
- Remove from heat and taste for seasoning, adjusting salt as needed.
- Garnish with sliced green onions and chopped cilantro before serving.
- Serve with lime wedges on the side for an extra burst of flavor.
Notes
For a spicier kick, consider adding a dash of sriracha or red pepper flakes. This dish is versatile; feel free to add other vegetables like bell peppers or snap peas for added nutrition.