Quick and tasty is the name of the game with this mouthwatering healthy stir-fry – Bulgogi Style Egg Roll in a Bowl! Better than takeout: bulgogi-seasoned tender beef, loads of veggies, and all whole food ingredients in an easy weeknight meal. This Paleo deconstructed egg roll is so good, pairs perfectly with some spicy cucumber kimchi, and is ready in less than 30 minutes!

I love a good stir-fry recipe, in this case my Bulgogi Style Egg Roll in a Bowl – one pan, nutritious ingredients, delicious, minimal clean-up, and something that everyone enjoys. Using shortcuts like packaged slaw mix and frozen riced cauliflower guarantees I get a healthy and tasty dinner on the table quickly and with minimal effort. Another reason to love this recipe is that it is so easy even my teenagers can make dinner without any help.

Why Grass-Fed Beef is So Good For You!

Let’s first talk about why I prefer grass-fed beef over grass-finished and industrial beef.  In their natural habitat, cows eat grass and small amounts of grain when the grass is seeding [1]. This provides the cow all the nutrients it needs to healthy, and we want to eat healthy animals.  When cow are fed a lot of grain, like in industrial beef, the food source is not the natural source of food for the cows and it lacks the nutrients the cow needs to stay healthy, thus creating a less nutritious beef

Additionally, because grass-fed cows are eating what they are supposed to be eating, the beef they produce is the most nutrient dense and has the omega-3’s that are supposed to naturally be in the beef.  Due to the lack of nutrients in industrial beef, it does not contain the omega-3’s thus creating a nutrient deficient beef.

Grass-fed beef is not necessarily the same as grass-finished beef, so make sure you ask your butcher or the farm you source your beef from to clarify.  Ideally you want beef sourced from an animal that grazed on grass its entire life, however there are farms that grain-feed most of the life and then “finish” on grass, or even grass feed most of the life and “grain-finish” to fatten the animal up in the last few months.  As mentioned before, 100% grass-fed beef is the most nutrient dense beef and is my preferred choice when eating ground beef, steak, or using bones for broth.

Grass-fed beef is loaded with nutrients such as protein, fat, vitamins and minerals. 

• Protein is an essential nutrient and beef is a complete source of all essential amino acids you need.  Amino acids are the building blocks to the proteins in your body, including collagen, and they are necessary in cellular health and repair.
• Over one third of the fat found in beef is oleic acid, the same monounsaturated fat that is also found in avocado oil and extra virgin olive oil.  Oleic acid supports brain and nervous system function and support healthy blood sugar regulation [2].
• Vitamins: B3 (niacin: support healthy blood fat levels and blood sugars ), B6 (supports a healthy immune system), B12 (essential vitamin necessary in red blood cell formation.)

Minerals

• Iron: Heme iron that is easily absorbed and is necessary in the formation of hemoglobin.
• Phosphorus: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
• Selenium: Supports thyroid health [3] and supports your immune system.
• Zinc: Essential in digestion, thyroid health, and a healthy immune system.

So grab some 100% grass-fed beef and let’s get cooking!

Bulgogi Style Egg Roll in a Bowl Ingredients

Serves 4-6

½ Onion, Diced

1-1.5 lbs Grass-Fed Beef, ground

1 tsp EVOO

1-2 Pasture Raised Eggs, beaten (opt)

8-10 oz Cole Slaw Mix

8-12 oz Bag Frozen Riced Cauliflower*

2 Cloves Garlic, minced

1 tsp Fine Real Salt

1 tsp Ground Black Pepper

1/3 cup Coconut Aminos

3 tsp Fish Sauce

1.5 tsp Rice Vinegar

1 Tbsp Pure Sesame Oil (opt)

1-2 Green onions, diced (opt)

Whole Sesame Seeds (opt)

*If you use fresh cauliflower rice, add it at the same time you add the slaw mix, as it will take a few minutes longer to cook through compared to frozen.

How to Make Bulgogi Style Egg Roll in a Bowl

1. In a medium bowl, beat the eggs and scramble in a skillet over medium heat with 1 tsp of EVOO, remove and set aside.

2. In a large skillet brown the beef over med-high to high heat until fully cooked.

3. Add the salt and diced onion and cook for another 5-7 mins until the onions have softened.

4. Add the garlic, coconut aminos, fish sauce, vinegar, black pepper and slaw mix, cook 2-4 mins until the veggies have slightly softened (you don’t want to over cook and make them mushy)

5. Stir in the frozen cauliflower rice and cook 1-2 minutes until warmed through.

6. Turn off the heat and drizzle over sesame oil, top with green onions and sesame seeds.

Enjoy!

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FAQs

Q: Can I make a Paleo egg roll in a bowl with ground poultry?

A: Yes! Feel free to use whatever protein you like, I just love grass-fed ground beef in this recipe.

Q: Should I mix all the sauce ingredients in a bowl before adding it to the deconstructed egg roll?

A: You don’t need to do that, once added, you will mix everything together and it will not alter the taste.

Q: What could I add to make this Paleo bulgogi egg roll in a bowl spicy?

A: My go-to would be gochujaru flakes, but if you don’t have those on hand, you can add a little crushed red pepper or aleppo pepper.

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