Egg Roll in a Bowl
Cooking Asian flavors at home can be intimidating, but the recipe certainly isn't. The best part is it is cooked entirely on the Blackstone Griddle, so cleanup is a breeze. It's a hearty meal and can easily be doubled (or tripled) to feed a big crew. The only limit is the size of your griddle!
Ingredients
- Ground Beef (or Ground Pork)
- 1 cup low-sodium soy
- 2 tablespoons EVOO
- 2 tablespoons sesame oil
- 2 tablespoons chopped fresh ginger
- 3 tablespoons chopped fresh garlic
- 2-3 tablespoons of Mike’s Hot Honey
- 3-4 large Green onions
- 1 bag of tri-colored cole slaw mix
- 1 bag of stir fry noodles. (Pre-cooked)
- 3 eggs
- Toasted sesame seeds
- Salted peanuts for garnish
- Dipping sauces of your choice
Directions
- Heat Blackstone to Medium
- Drizzle oil on Blackstone and rub it in
- Put Ground Beef (or Ground Pork) on Blackstone and break it up.
- Put garlic and ginger on the meat while cooking.
- Add the whites of the green onions while the meat is cooking.
- Add 1/3 of the sauce and cook until the ground beef is cooked.
- After the beef is cooked, add half of the green parts of the onions and the bag of slaw.
- Add another 1/3 of the sauce.
- Mix everything together!
- Slide the mixture to one side of the Blackstone.
- Add 3 eggs to the Blackstone, and scramble them on the Blackstone.
- Mix the beef and the eggs and slide to one side.
- Pour a drizzle of water on the Blackstone and dump the noodles on, then drizzle more water on the noodles.
- Let the noodles warm up, then mix them into the beef mixture.
- Scoop everything into a bowl and garnish with the rest of the green onions, peanuts, and sesame seeds.
- Serve with the dipping sauces of your choice! We used Hoisan Sauce and Sriracha Mayo.
And there you have it—Egg Roll in a Bowl: all the savory, crunchy-sweet goodness of your favorite takeout, minus the deep fryer and the guilt. It’s fast, flexible, and somehow even better the next day, so make extra and let tomorrow’s lunch be the real winner.