Egg Roll in a Bowl
A quick and delicious meal that captures the flavors of classic egg rolls without the rolling. This low-carb dish is packed with nutritious vegetables and can be easily customized.
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.
Notes
For a healthier option, use ground turkey or chicken instead of beef. Feel free to add more vegetables for extra crunch. For spice, add red pepper flakes or diced jalapeños during cooking. To store leftovers, let the dish cool completely, then refrigerate for up to three days or freeze for up to three months.