Egg Roll in a Bowl
A quick and easy one-bowl meal that brings all the savory, crunchy flavors of a classic egg roll without the fuss of wrappers.
Ingredients
For the base
- 1 lb lean ground beef (85/15) Good balance of flavor and not too greasy.
- 1 Tbsp olive oil For sautéing (sub: avocado or neutral oil).
- ½ tsp fine sea salt Or to taste.
- ¼ tsp black pepper Or to taste.
For the vegetables
- ½ medium onion, finely diced
- 1 medium carrot, julienned or coarsely grated Grating saves time.
- 3 cloves garlic, minced
- 3 cups green cabbage, thinly sliced About half a medium head.
For the sauce
- 1 tsp ground ginger Or 1 Tbsp fresh grated ginger for brighter flavor.
- ¼ cup low-sodium soy sauce Sub tamari for gluten-free.
- 2 tsp sesame oil Use toasted sesame oil for strong aroma.
- ½ tsp granulated sugar Balances the soy; omit for strict keto.
For garnish (optional)
- 1 Tbsp chopped green onion For garnish.
- ¼ tsp sesame seeds For garnish.
Instructions
Preparation
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
- Add 1 lb ground beef. Break it apart with a spatula and cook about 5 minutes until browned and no longer pink. Season with ½ tsp salt and ¼ tsp pepper.
- Stir in the diced ½ onion and grated 1 carrot. Cook 5–7 minutes, stirring occasionally, until the onion softens.
- Add 3 minced garlic cloves and cook 30 seconds, stirring constantly so the garlic doesn’t burn.
Cooking
- Add 3 cups thinly sliced cabbage, 1 tsp ground ginger, ¼ cup low-sodium soy sauce, 2 tsp sesame oil, and ½ tsp sugar. Toss and sauté 5–7 minutes until the cabbage is tender and slightly wilted but still has some bite.
- Remove from heat. Garnish with 1 Tbsp chopped green onion and ¼ tsp sesame seeds if you like. Serve warm.
Notes
If you prefer less fat, use 93/7 beef or ground turkey, but expect a drier result—add a splash of broth as needed. Keep garnishes separate so picky eaters can customize their bowls. Store leftovers in an airtight container for 3–4 days.