In a large skillet, add ground beef over medium-high heat. Season with salt and black pepper. Cook and break it up with a spatula, until it is cooked through and no longer pink. It’s about 7 minutes. Using a spoon remove the fat if there is some.
Pous sesame oil and rice vinegar into the skillet. Stir well.
Add garlic, ginger, soy sauce (or coconut aminos), cabbage and carrots to the skillet. Mix everything well and close the skillet with a lid. Cook for about 5-7 more minutes, or until cabbage is wilted. Stir occasionally.
Remove skillet from the heat. Stir in green onions and top with sesame seed.
Place an even amount of egg roll into 4 different glass containers and add one boiled egg on top of each container.
Hold off cutting the egg in your bowl until ready to enjoy.
Feel free to swap the soft-boiled egg for a hard-boiled egg if you prefer.
You can save time by purchasing pre-shredded cabbage.
To store: Store the egg roll in a bowl for up to 4 days in the fridge in an airtight container.
To reheat: You can reheat the bowls in the microwave.
To freeze: I only recommend freezing the cooked beef as the cabbage won't hold up well. Freeze the beef in an airtight container for up to 3 months.