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Egg Roll in a Bowl

Egg Roll in a Bowl

This easy Egg Roll in a Bowl is a low-carb, one-pan dinner packed with ground beef, fresh vegetables, and bold Asian-inspired flavors. Ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • large skillet
  • Spatula
  • Food processor (optional for shredding)

Method
 

  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 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
  3. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
  4. Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5 to 7 minutes, or until the cabbage is tender but still slightly crisp.
  5. Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm over rice, cauliflower rice, or in lettuce wraps.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

For gluten-free, use tamari or coconut aminos instead of soy sauce. Can use pre-shredded coleslaw mix as a shortcut. Don't overcook the cabbage, it should be tender but retain some crunch. Stores well in the refrigerator for up to 4 days and freezes for up to 2 months.
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