Egg Roll in a Bowl with Beef Recipe
Introduction
Egg Roll in a Bowl with Beef is a quick and flavorful dish that captures the essence of classic egg rolls without the hassle of wrappers. This low-carb, savory meal combines seasoned ground beef with crisp vegetables for an easy weeknight dinner your whole family will enjoy.
Ingredients
- 1 pound ground beef (85% lean)
- ½ head green cabbage (about 4 cups shredded, 150g)
- 1 medium carrot, shredded (about 60g)
- 3 stalks green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup soy sauce (60ml)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds (optional)
- Sriracha or chili sauce (optional, for serving)
- 1 tablespoon vegetable oil (for cooking beef)
Instructions
- Step 1: Prep your ingredients by mincing the garlic and grating the ginger finely. Shred the cabbage and carrot, and slice the green onions.
- Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and no longer pink. Drain excess fat if needed.
- Step 3: Add the minced garlic and grated ginger to the beef. Stir for about 30 seconds until fragrant.
- Step 4: Pour in the soy sauce, rice vinegar, sesame oil, brown sugar, and red pepper flakes if using. Mix well to coat the beef evenly.
- Step 5: Add the shredded cabbage and carrot to the skillet. Toss everything together and cook for about 4 minutes until the cabbage softens but still has some crunch, stirring frequently.
- Step 6: Taste and adjust the seasoning if needed. Sprinkle sliced green onions and toasted sesame seeds on top.
- Step 7: Serve immediately with sriracha or chili sauce on the side if desired.
Tips & Variations
- Use ground turkey or chicken for a leaner protein option.
- Swap green cabbage with Napa cabbage for a slightly sweeter, more tender texture.
- Add chopped water chestnuts for extra crunch.
- For a vegetarian version, replace beef with firm tofu or tempeh and use vegetable oil instead of sesame oil.
- If you prefer more heat, increase the red pepper flakes or serve with extra chili sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through. Avoid overcooking during reheating to keep the vegetables crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
Yes, use tamari or a gluten-free soy sauce alternative to keep this dish gluten-free.
Is this dish suitable for meal prep?
Absolutely. It holds up well in the fridge and can be portioned out for quick lunches or dinners throughout the week.
Print
Egg Roll in a Bowl with Beef Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
This Egg Roll in a Bowl with Beef recipe offers a quick and flavorful stir-fry dish that captures the classic flavors of an egg roll without the wrapper. Combining ground beef, shredded cabbage, carrots, and aromatic seasonings, it’s a low-carb, satisfying meal perfect for weeknight dinners. The dish uses simple ingredients and comes together in just 20 minutes for a delicious and nutritious family-friendly meal.
Ingredients
Protein & Vegetables
- 1 pound ground beef (85% lean)
- ½ head green cabbage (about 4 cups shredded, 150g)
- 1 medium carrot, shredded (about 60g)
- 3 stalks green onions, sliced
Seasonings & Sauces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup soy sauce (60ml)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds (optional)
- Sriracha or chili sauce (optional, for serving)
Cooking Oil
- 1 tablespoon vegetable oil (for cooking beef)
Instructions
- Prep Ingredients: Mince the garlic and grate the ginger finely. Shred the cabbage and carrot, and slice the green onions, preparing all fresh ingredients for cooking.
- Cook Ground Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook it, breaking it apart with a spatula, until browned and no longer pink. Drain any excess fat if necessary to keep the dish from becoming greasy.
- Add Aromatics: Stir in the minced garlic and grated ginger into the browned beef. Cook and stir for about 30 seconds until fragrant, allowing the flavors to develop.
- Add Sauces and Seasonings: Pour in the soy sauce, rice vinegar, sesame oil, brown sugar, and optional red pepper flakes. Mix thoroughly to coat the beef evenly with the flavorful sauce base.
- Cook Vegetables: Add the shredded cabbage and carrot to the skillet. Toss everything together and cook for about 4 minutes until the cabbage softens but remains slightly crunchy. Stir frequently to prevent sticking and to cook evenly.
- Finalize and Garnish: Taste the mixture and adjust seasoning if needed. Sprinkle the sliced green onions and toasted sesame seeds on top to add freshness and nutty crunch.
- Serve: Serve the Egg Roll in a Bowl immediately, optionally accompanied by sriracha or chili sauce for an added kick.
Notes
- Use lean ground beef (85% lean) to reduce excess grease, but feel free to adjust based on preference.
- For a lower sodium option, use low-sodium soy sauce.
- Adjust the amount of red pepper flakes or sriracha to control spiciness.
- Vegetables can be varied—try adding shredded mushrooms or snap peas for a twist.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Keywords: Egg Roll in a Bowl, Ground Beef Stir Fry, Low Carb Asian, Quick Dinner, One-Pan Meal, Ground Beef Recipes, Healthy Stir Fry
