High Protein Deconstructed Egg Roll Bowl by Karim Saad

Instructions

1. In a small bowl, whisk together the first eight ingredients (soy sauce through sesame oil). Set the sauce aside.
2. Spray a large nonstick skillet or wok with the avocado oil spray and set over high heat. When warm, add the ground beef to the pan breaking it up with a spatula. Season with salt, pepper, and cook until no longer pink, about 5 to 6 minutes.
3. Add the garlic and ginger, and cook for about 30 seconds or until fragrant, then set ground beef to the side in a bowl or plate.
4. Add the shredded cabbage, carrots, and whites of the scallions to the pan. Cook, stirring frequently, for 3 to 4 minutes, or until the vegetables are softened but still have a slight crunch.
5. Push the veggies to one side of the pan and add the whisked eggs to the empty side. Scramble the eggs until cooked through, then mix them with the veggies.
6. Stir in the remaining scallions, soy sauce, and rice vinegar. Cook for an additional 1 to 2 minutes, then add the ground beef back to the pan to let the flavors meld together.
7. Taste and adjust seasoning with salt and pepper, as needed.
8. Drizzle the reserved sauce over the top, and garnish with fresh cilantro or Thai basil, if desired.
9. Serving size: about 1 1/2 cups