Egg Roll in a Bowl
A quick and easy meal bringing the flavors of your favorite egg rolls without the wrapping hassle. Packed with veggies, it’s perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb lean ground beef (85/15) Can substitute with ground pork or turkey for extra flavor.
- 1 Tbsp olive oil
- ½ tsp fine sea salt Adjust to taste.
- ¼ tsp black pepper Adjust to taste.
- ½ medium onion, finely diced
- 1 medium carrot, julienned or coarsely grated
- 3 cloves garlic, minced
- 3 cups green cabbage, thinly sliced Can use cauliflower rice for a lower-carb option.
- 1 tsp ground ginger
- ¼ cup low-sodium soy sauce Use tamari for a gluten-free version.
- 2 tsp sesame oil Check for gluten-free if needed.
- ½ tsp granulated sugar
- 1 Tbsp chopped green onion (optional, for garnish)
- ¼ tsp sesame seeds (optional, for garnish)
Instructions
Cooking
- Heat 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
To store leftovers, let the dish cool down completely. Transfer it to an airtight container and keep it in the refrigerator for 3 to 4 days. Reheat in a skillet or microwave until heated through. For the vegetarian version, replace the ground beef with tofu or tempeh.