Egg Roll in a Bowl

This easy Egg Roll in a Bowl recipe is a low-carb, one-pan dinner packed with ground beef, fresh vegetables, and bold Asian-inspired flavors. Ready in under 30 minutes, it’s a healthy, family-friendly meal perfect for busy weeknights. Made with simple ingredients like cabbage, garlic, soy sauce, and sesame oil, this stir-fry is ideal for meal prep, keto diets, and gluten-free lifestyles.

A quick, flavorful one-pan dish that captures all the savory goodness of an egg roll—without the wrapper!

Ingredients

• 1 lb lean ground beef (85/15)
• 1 Tbsp olive oil
• ½ tsp fine sea salt, or to taste
• ¼ tsp black pepper, or to taste
• ½ medium onion, finely diced
• 1 medium carrot, julienned or coarsely grated
• 3 garlic cloves, minced
• 3 cups green cabbage, thinly sliced
• 1 tsp ground ginger
• ¼ cup low-sodium soy sauce
• 2 tsp sesame oil
• ½ tsp granulated sugar
• 1 Tbsp chopped green onion (optional, for garnish)
• ¼ tsp sesame seeds (optional, for garnish)

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Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for about 5 minutes, breaking it apart with a spatula, until browned and no longer pink. Season with salt and pepper.
2. Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
3. Add the minced garlic and cook for another 30 seconds, stirring constantly.
4. Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
5. Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.

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Tips

• Use a food processor to quickly shred the cabbage and carrots.
• Don’t overcook the cabbage—it should be tender but still have a bit of crunch.
• Prep all your ingredients before starting; this dish comes together quickly.

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Variations and Substitutions

• Protein: Swap ground beef with ground chicken, turkey, or pork.
• Low-carb: Use coconut aminos instead of soy sauce and skip the sugar.
• Vegetarian: Substitute beef with crumbled tofu or tempeh.
• Spicy: Add red pepper flakes or a drizzle of sriracha for heat.

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FAQs

Can I make this ahead of time?
Yes, it stores well in the fridge for up to 4 days. Reheat in a skillet or microwave.

Can I freeze it?
Yes. Let it cool completely and store in an airtight container for up to 2 months.

Can I use coleslaw mix instead of fresh cabbage and carrots?
Absolutely. It’s a great shortcut and works perfectly.

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Serving Suggestions

• Serve over steamed rice or cauliflower rice.
• Wrap it in lettuce leaves for a low-carb option.
• Top with a fried or soft-boiled egg for extra protein.

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Why You’ll Love This Recipe

• It’s quick—ready in under 30 minutes.
• One pan = easy cleanup.
• Packed with flavor and protein.
• Naturally gluten-free if using tamari or coconut aminos.
• Great for meal prep and leftovers.