Egg Roll in a Bowl
Egg Roll in a Bowl is one of my favorite go-to recipes because it captures all the savory flavors of egg rolls in a quick, one-pan meal without any wrappers. Ground beef gets perfectly seasoned with ginger, garlic, sesame oil, and soy sauce while shredded cabbage wilts down and soaks up every bit of that delicious sauce. I make it for easy weeknight dinners, meal prep, game-day gatherings, and anytime I need something low-carb that actually tastes like takeout. It stays fresh in the fridge for up to 4 days or freezes for up to 2 months.
Equipment
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ cup finely diced onion
- 1 medium carrot julienned
- 3 minced garlic cloves
- 3 cups thinly sliced green cabbage
- 1 teaspoon ground ginger
- ¼ cup low-sodium soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon granulated sugar
- 1 tablespoon chopped green onion
- ¼ teaspoon sesame seeds
Instructions
- Heat the olive oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Add the ground beef and cook for about 5 minutes, breaking it apart, until browned. Season with salt and black pepper.1 pound lean ground beef, Salt and black pepper
- Stir in the onion and carrot, and cook for 5 to 7 minutes, until the onion softens. Add the garlic and cook for 30 seconds.½ cup finely diced onion, 1 medium carrot, 3 minced garlic cloves
- Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Cook for another 5 to 7 minutes, until the cabbage is tender.3 cups thinly sliced green cabbage, 1 teaspoon ground ginger, ¼ cup low-sodium soy sauce, 2 teaspoons sesame oil, ½ teaspoon granulated sugar
- Remove from the heat and sprinkle with chopped green onion and sesame seeds before serving.1 tablespoon chopped green onion, ¼ teaspoon sesame seeds
Video
Notes
I've made this dish dozens of times, and these tips help it turn out perfect every batch.
Use lean ground beef: Ground beef with a 90/10 or 93/7 lean-to-fat ratio works best, and it doesn't get too greasy. If you use fattier beef, you'd need to drain the excess fat after browning.
Swap the protein if needed: You can also use other ground meat like ground turkey, ground chicken, or ground pork, all of which work well in place of beef. You can also use crumbled tempeh or extra-firm tofu for a vegetarian version.
Don't skip the sugar: The small amount of sugar balances the saltiness from the soy sauce and helps the cabbage caramelize slightly for better flavor.
Add heat if you like it spicy: Stir in a pinch of red pepper flakes, five spice powder, or a drizzle of sriracha along with the soy sauce for a spicy kick. You can also top it with chili oil right before serving.
Store properly: Let it cool completely first before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 2 months, and thaw overnight in the fridge before reheating over the stove or in the microwave until warmed through.
Flash freeze for meal prep: Portion the cooled mixture into individual servings and freeze them flat in zip-top bags for 1 hour before stacking. They'll thaw faster and heat more evenly when you're ready to eat.
Nutrition
Calories: 249kcalCarbohydrates: 9gProtein: 27gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 70mgSodium: 670mgPotassium: 636mgFiber: 2gSugar: 4gVitamin A: 2615IUVitamin C: 23mgCalcium: 53mgIron: 3mg
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