Egg Roll in A Bowl

Serves 4 | 374 Calories | 26g Fat | 24g Protein | 10g Carbs | 4g Fiber | 6g Net Carbs

• 1 Pound 80/20 Ground Beef
• 1 Cup Spring Clean
• 3 TBS Soy Sauce
• 1 TBS Golden Monkfruit or Erythritol (Can use sugar if prefer) 
• 2 tsp. Ground Ginger
• 2 tsp. Garlic Powder
• 1 TBS Butter
• 20 Ounces Shredded cabbage (I use coleslaw mix)
• Salt & Pepper, to taste
• Green Onions, to garnish
• Cilantro leaves, to garnish
• Sriracha, to garnish
• Sesame seeds, to garnish

In a medium saute pan on medium heat, begin to brown off the ground beef. Once it is browned, add in the Spring Clean, soy sauce, monk fruit (or erythritol), ginger, and garlic. Let this mixture simmer and reduce for about 10 minutes. Set to the side.

In a large saute pan on medium-high heat, melt the butter. Once melted, add in the cabbage (or coleslaw mix), salt and pepper. Saute until the cabbage has begun to wilt, about 5 minutes. Once wilted, it is done!

In a bowl, put down the cabbage first. Then top it with the ground beef mixture (be sure to include any juices) and drizzle with sriracha and sesame seeds!