Egg Roll in a Bowl Recipe
This Egg Roll in a Bowl Recipe is a quick and flavorful one-pan dinner with all the taste of your favorite takeout egg roll—without the wrapper. It's ready in just 20 minutes and perfect for meal prep.
Ingredients
- 1 lb lean ground beef 85/15
- 1 tbsp olive oil
- 1/2 tsp sea salt or to taste
- 1/4 tsp black pepper or to taste
- 1/2 onion finely diced
- 1 carrot julienned or grated
- 3 garlic cloves minced
- 3 cups cabbage thinly sliced
- 1 tsp ground ginger
- 1/4 cup low sodium soy sauce or coconut aminos
- 2 tsp sesame oil
- 1/2 tsp sugar
- 1 tbsp chopped green onions optional
- 1/4 tsp sesame seeds optional
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and cook until browned, breaking it apart. Season with salt and pepper.
- Add diced onion and carrot. Cook for 5–7 minutes until onion is translucent and carrot is tender.
- Stir in garlic and cook for 30 seconds.
- Add cabbage, ground ginger, soy sauce, sesame oil, and sugar. Stir well.
- Cook for another 5–7 minutes until cabbage is tender.
- Garnish with green onions and sesame seeds if desired. Serve warm.
Notes
- Substitute ground turkey, chicken, pork, or tofu if preferred.
- For a keto version, skip the sugar and use coconut aminos.
- You can also add scrambled eggs, mushrooms, or spicy toppings.
- Store leftovers in an airtight container in the fridge for up to 3 days.