Gluten-Free Inside Out Egg Roll Skillet
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
5
-
Calories
384 kcal
-
Course
Dinner
Gluten-Free Inside Out Egg Roll Skillet
Description
This skillet recipe starts by browning ground beef with diced onion until fully cooked but retains moisture. Instead of draining, the meat is left with its juices to preserve flavor. A sauce mixture is created blending minced garlic, fresh ginger, black pepper, chili paste, lime juice, fish sauce, sesame oil, and soy sauce. The sauce adds heat, umami, and a balance of citrus brightness typical of Asian-inspired dishes.
Bagged coleslaw mix, which includes shredded cabbage and carrots, is stirred into the meat along with the sauce. The combined ingredients cook over medium-high heat until the cabbage softens but retains some texture, approximately 8 to 14 minutes total. The final dish carries the familiar savory and slightly spicy notes found in an egg roll filling, without the wrapper exterior.
It can be garnished with fresh basil, cilantro, or green onions, and optionally served alongside plain rice to complement the rich flavors. The use of gluten-free soy sauce and chili paste ensures the meal is suitable for gluten-sensitive diets while maintaining traditional sauce profiles.
Using a convenient pre-shredded coleslaw mix saves prep time without sacrificing flavor. For variations, replacing soy sauce with coconut aminos can make the dish paleo compliant.
Ingredients
- 1 ½ lbs. ground beef
- 1 onion diced, large
- 1 cabbage coleslaw mix bagged
- 1 Tbsp. garlic minced
- 1 Tbsp. ginger minced
- 1 Tbsp. chili paste
- 2 Tbsp. lime juice
- 1 Tbsp. fish sauce
- ½ tsp. black pepper
- 1 tsp. sesame oil
- ¼ cup soy sauce
- basil or cilantro, fresh, for garnish
Instructions
- In a large skillet or wok, add the ground beef and onion, and cook until crumbled and cooked through approximately 5-6 min.
- Do not drain.
- In a small bowl add the garlic, ginger, pepper, chili paste, lime juice, fish sauce, sesame oil, and soy sauce, and stir to combine.
- Add the coleslaw mix to ground meat then cook and stir over medium-high heat for 3-4 minutes.
- Add Thai sauce mixture then stir well.
- Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.
- Serve it with rice if needed and garnish with fresh basil, chopped green onions, or cilantro
Notes
- Ensure all sauces used, like soy sauce and chili paste, are certified gluten-free to keep the dish safe for gluten-sensitive diets.
- Replacing regular soy sauce with coconut aminos makes this skillet paleo-friendly.
- Using toasted sesame oil enhances the flavor more than plain varieties.
- Fresh ingredients like garlic and ginger provide better flavor than powdered versions.
- Pre-packaged coleslaw mix saves time and simplifies prep compared to shredding cabbage manually.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Cholesterol | 97mg | 32% |
| Sodium | 974mg | 41% |
| Potassium | 482mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
