Why Make This Recipe
Egg Roll in a Bowl is a quick and delicious meal that brings the flavors of a classic egg roll to your table without the effort of rolling them up. This dish is perfect for a weeknight dinner when you’re short on time but still want something satisfying and healthy. It’s low-carb, packed with vegetables, and can be easily customized to suit your taste. Plus, it’s a great way to sneak in some nutritious ingredients!
How to Make Egg Roll in a Bowl
Ingredients:
- 1 lb lean ground beef (85/15)
- 1 Tbsp olive oil
- ½ tsp fine sea salt, or to taste
- ¼ tsp black pepper, or to taste
- ½ medium onion, finely diced
- 1 medium carrot, julienned or coarsely grated
- 3 garlic cloves, minced
- 3 cups green cabbage, thinly sliced
- 1 tsp ground ginger
- ¼ cup low-sodium soy sauce
- 2 tsp sesame oil
- ½ tsp granulated sugar
- 1 Tbsp chopped green onion (optional, for garnish)
- ¼ tsp sesame seeds (optional, for garnish)
Directions:
- 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.
- Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
- Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
- Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.
How to Serve Egg Roll in a Bowl
You can serve Egg Roll in a Bowl on its own as a hearty main dish. For a complete meal, consider pairing it with a side of cauliflower rice or steamed vegetables. For added flavor, serve it with extra soy sauce or sriracha on the side.
How to Store Egg Roll in a Bowl
To store leftovers, let the dish cool completely. Then, place it in an airtight container and refrigerate for up to three days. You can also freeze it in a freezer-safe container for up to three months. To reheat, microwave it until heated through or warm it on the stove.
Tips to Make Egg Roll in a Bowl
- For a healthier option, use ground turkey or chicken instead of beef.
- Feel free to add more vegetables, like bell peppers or snow peas, for extra crunch.
- If you like it spicy, add red pepper flakes or diced jalapeños during cooking.
Variation
You can easily turn this dish into a vegetarian or vegan meal. Simply replace the ground beef with tofu or a plant-based meat substitute and ensure that you use a plant-based soy sauce alternative to suit your dietary needs.
FAQs
Q: Can I use other types of meat in this recipe?
A: Yes! You can use ground turkey, chicken, or even pork as a substitute for ground beef.
Q: Is it possible to make this dish ahead of time?
A: Absolutely! You can prepare the dish ahead of time and store it in the fridge or freeze it for later.
Q: How can I make this recipe gluten-free?
A: Use gluten-free soy sauce or tamari instead of regular soy sauce to create a gluten-free version of this recipe.
Egg Roll in a Bowl
Ingredients
Main Ingredients
- 1 lb lean ground beef (85/15)
- 1 Tbsp olive oil
- ½ tsp fine sea salt or to taste
- ¼ tsp black pepper or to taste
- ½ medium onion, finely diced
- 1 medium carrot, julienned or coarsely grated
- 3 cloves garlic, minced
- 3 cups green cabbage, thinly sliced
- 1 tsp ground ginger
- ¼ cup low-sodium soy sauce
- 2 tsp sesame oil
- ½ tsp granulated sugar
- 1 Tbsp chopped green onion optional, for garnish
- ¼ tsp sesame seeds optional, for garnish
Instructions
Cooking Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the 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.
- Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
- Add the minced garlic and cook for another 30 seconds, stirring constantly.
- Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
- Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.