Egg Roll in a Bowl

Egg Roll in a Bowl
Gluten Free

Yield: 6 servings

5 oz shiitake mushrooms, diced
1 pound ground beef
2 tbsp Waltzing Kangaroo Beef Flavor Bouillon Seasoning
½ a medium onion, diced
1 ½ tsp sesame oil
1 tsp rice vinegar
2 cloves of garlic, minced
¼ tsp ground ginger
1 tbsp gluten-free soy sauce*
16 oz coleslaw mix (with carrots)
Pepper to taste

Heat 1 tbsp oil in a large skillet over medium-high heat. Add mushrooms and cook until tender (about 4 minutes) then empty onto a plate and set aside. Add (more oil if needed) and ground beef and cook until no longer pink. Add Bouillon Seasoning, onion, sesame oil and rice vinegar and cook until onions start to soften and become tender.  Add garlic, ginger, soy sauce, coleslaw mix and cook until cabbage is wilted, about 5 minutes. Remove from heat and season with pepper, to taste.
Cooks Tip: It will seem like the coleslaw is too much, but it will shrink! Gently stir so the beef ends up on top and the cabbage will wilt faster.
*if gluten is not a concern, regular soy sauce is fine. Other suitable substitutes are: tamari, coconut aminos or liquid aminos