Description
This Egg Roll in a Bowl Beef delivers all the savory, satisfying flavors of a classic egg roll — without the wrapper. Quick, low-carb, and packed with beef, cabbage, and bold seasonings, it’s perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 lb (450g) ground beef
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 (14 oz) bag coleslaw mix (or 6 cups shredded cabbage and carrots)
- 3 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 1/2 tsp crushed red pepper flakes (optional)
- 2 green onions, sliced, for garnish
- Toasted sesame seeds, for garnish
- Optional: drizzle of sriracha or sweet chili sauce for serving
Instructions
- Heat a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned and cooked through. Drain excess fat if needed.
- Push beef to the side and add sesame oil, onion, garlic, and ginger. Sauté for 1–2 minutes until fragrant.
- Add coleslaw mix to the skillet, sprinkle with soy sauce and red pepper flakes. Stir to combine and cook for 5–7 minutes until cabbage is tender but still crisp.
- Taste and adjust seasoning. Garnish with green onions and sesame seeds. Serve hot, optionally drizzled with sriracha or sweet chili sauce.
Notes
- Use tamari or gluten-free soy sauce for a gluten-free version.
- Don’t overcook cabbage — it should remain slightly crisp.
- Lean ground beef keeps the dish lighter and less greasy.
- Add extra vegetables like bell peppers or snap peas for variety.
- Store leftovers in the fridge for up to 4 days; great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 75mg