Quick Egg Roll in a Bowl
This Egg Roll in a Bowl recipe delivers all the delicious savory, umami-packed flavors of an egg roll without the deep-fried guilt. Made with seasoned ground beef, tender cabbage, and a tangy sauce, this quick and healthy meal is ready in minutes and easily customizable.
Equipment
- Large Skillet or Wok
- Knife
- Cutting board
- Small bowl
- Whisk
- Measuring cups
- Measuring spoons
- Spatula or spoon
Ingredients
- 1 pound ground beef 90/10 lean
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¼ cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes optional
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons water
- Sesame seeds, for topping
- Chopped green onions, for topping
- Sriracha or chili garlic sauce, for topping
- Wonton strips, for topping optional
Instructions
- In a large skillet or wok, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
- Pour in the coleslaw mix and cook until the cabbage is tender-crisp, about 5-7 minutes. Do not overcook.
- In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), ground ginger, red pepper flakes (if using), cornstarch (or arrowroot powder), and water. Make sure there are no lumps.
- Pour the sauce over the beef and cabbage mixture in the skillet. Stir well to combine.
- Bring the mixture to a simmer and cook until the sauce has thickened, about 2-3 minutes. Stir constantly to prevent sticking.
- Remove from heat and serve immediately.
- Top with sesame seeds, chopped green onions, and sriracha or chili garlic sauce (if desired). Wonton strips add a great crunch.
Notes
This recipe is super versatile! Try adding different vegetables like shredded carrots, bell peppers, or mushrooms. Adjust the amount of red pepper flakes to your liking. This dish is great for meal prepping and can be stored in the refrigerator for up to 3 days. Use tamari for gluten-free, maple syrup for vegan, and arrowroot powder for paleo. Ground turkey, chicken, or plant-based crumbles can be used as ground beef alternatives. Serve in lettuce wraps, over rice or quinoa, or with noodles. It can also be used as a filling for dumplings or potstickers.