Friend of mine shared this, she makes it from the deer she harvests.
I'm going to try it, but with thinly sliced venison
For those of you that asked 😉 Venison Egg Roll in a Bowl:
2lb ground venison (can use any ground meat, or go meatless)
2 onions, chopped
3 TBS fresh ginger, fine chopped
2 TBS garlic, fresh or dried minced
1 tsp black pepper
1/2 TBS red pepper flakes
1/2TBS Italian seasonings (oregano, parsley, basil)
3TBS Mirin
3 TBS aminos or soy sauce
1 1/2 TBS sesame oil
1/2 head green cabbage, shredded
1/2 head purple cabbage, shredded
1 1/2 c. carrot, shredded
1/3 cup beef broth/mushroom stock
2 over easy eggs per bowl
Green onion, chopped (garnish)
Asian hot sauce of choice (we like Gochugang) Sriracha is good, too.
In LARGE sauté pan, brown meat, then add onions. Sauté until translucent. Add ginger, garlic, pepper, red pepper, and herbs. Cook a minute or two until fragrant. Add mirin and aminos. Cook a few minutes until slightly reduced. Set aside in bowl.
Add sesame oil to pan. Add cabbage and carrots. Cover and cook down. Add broth when cabbage begins to soften. When cabbage is tender, add to bowl of meat and mix. Season to taste.
Serve with eggs, green onion, and sauce on top.