Egg Roll in a Bowl
Egg Roll in a Bowl is a quick, low-carb, and wholesome one-pan meal that captures the savory and crunchy flavors of a classic egg roll without the wrapper. It’s perfect for busy weeknights and meal prep, featuring fresh vegetables and protein for a balanced dinner.
Servings: 4 servings
Ingredients
- 1 lb ground beef choose lean for less fat
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated or finely minced
- 1/2 head green cabbage finely shredded (about 4 cups)
- 2 medium carrots grated or julienned
- 3 green onions sliced thinly (white and green parts separated)
- 3 tablespoons soy sauce use low sodium for a healthier option
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- salt and pepper to taste
- sesame seeds for garnish (optional)
- red pepper flakes for a little heat (optional)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon as it browns. Cook until no longer pink and nicely browned, about 5-7 minutes. Drain excess fat if desired.
- Push the cooked beef to the side of the skillet. Add diced onion, minced garlic, and grated ginger to the empty side of the pan. Sauté for 2-3 minutes until fragrant and the onions start to soften. Then, mix everything together.
- Add the shredded cabbage and grated carrots to the skillet. Stir well to combine with the beef and aromatics. Cook for about 5-7 minutes, stirring occasionally, until the cabbage is tender but still slightly crunchy.
- In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and honey (if using). Pour this mixture over the beef and vegetables in the skillet. Stir to coat everything evenly and cook for another 2-3 minutes to let the flavors meld.
- Add the sliced green onions (green parts for garnish, white parts earlier if desired). Season with salt and pepper to taste. Sprinkle red pepper flakes if you want some heat.
- Spoon the egg roll in a bowl into serving dishes. Garnish with sesame seeds and extra green onions if desired. Serve hot and enjoy.
Equipment
- Large Skillet
- Wooden Spoon
- Small Bowl
Notes
Use fresh ginger for best flavor or substitute 1/2 teaspoon ground ginger. Shred cabbage finely to cook faster and blend better. Avoid overcooking vegetables to keep some crunch. Ground chicken or turkey can be used as substitutes. For extra flavor, add fish sauce or hoisin sauce. Use a wide skillet for even cooking. Serve with steamed rice or cauliflower rice for a more filling meal.