Egg Roll in a Bowl Recipe
Egg Roll in a Bowl is a quick and flavorful one-pan dish that captures the essence of traditional egg rolls without the wrapper. Made with ground beef, cabbage, and Asian-inspired seasonings, this low-carb, gluten-free recipe is perfect for a speedy weeknight dinner. The combination of soy sauce, garlic, ginger, and sriracha gives it an irresistible savory and slightly spicy kick, while scrambled egg adds extra protein and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Protein
- 1 lb ground beef (85/15 lean to fat ratio)
- 1 whole egg
Vegetables
- 14 ounces shredded cabbage or coleslaw mix
- 2 tablespoons sliced green onions
Seasonings and Sauces
- 1 teaspoon minced garlic
- 1/4 cup low-sodium soy sauce or coconut aminos
- 1 teaspoon ground ginger
- 2 teaspoons sriracha
- 1 tablespoon sesame oil
Instructions
- Brown the Beef: In a large skillet over medium-high heat, cook 1 lb ground beef until no longer pink, breaking it apart as it cooks to ensure even browning.
- Sauté Garlic: Add 1 teaspoon minced garlic to the browned beef and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add Cabbage and Seasonings: Stir in 14 ounces shredded cabbage or coleslaw mix, 1/4 cup low-sodium soy sauce, and 1 teaspoon ground ginger. Cook while stirring occasionally until the cabbage softens to your desired tenderness. Add a splash of water if more liquid is needed to help soften the cabbage.
- Scramble the Egg: Make a well in the center of the skillet and crack in 1 whole egg. Over low heat, scramble the egg until fully cooked, then incorporate it into the beef and cabbage mixture.
- Finish with Sauce and Garnish: Stir in 2 teaspoons sriracha for a spicy kick. Drizzle 1 tablespoon sesame oil over the top and sprinkle 2 tablespoons sliced green onions. Taste and add additional soy sauce or sriracha if desired before serving.
Notes
- This recipe yields 4 servings; divide the pan evenly or weigh and divide by four for accurate portions.
- Using coconut aminos instead of soy sauce will add a slightly sweet flavor and keep the dish soy-free.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- For a vegetarian version, substitute ground beef with crumbled tofu or tempeh and omit the egg or use a vegan egg alternative.
Keywords: Egg Roll in a Bowl, low carb, quick dinner, ground beef recipe, cabbage recipe, Asian stir fry, healthy dinner, gluten free, one pan meal
Find it online: https://mjrecipe.com/egg-roll-in-a-bowl-recipe-2/