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Egg Roll in a Bowl Recipe

This Egg Roll in a Bowl is a quick, delicious meal packed with flavor and vibrant veggies!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 lb lean ground beef (85/15)
  • 1 Tbsp olive oil
  • 1/2 tsp fine sea salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 onion finely diced
  • 1 carrot julienned or coarsely grated
  • 3 garlic cloves minced
  • 3 cups cabbage thinly sliced
  • 1 tsp ground ginger
  • 1/4 cup low sodium soy sauce
  • 2 tsp sesame oil
  • 1/4 tsp granulated sugar
  • 1 Tbsp chopped green onion optional for garnish
  • 1/4 tsp sesame seeds optional for garnish

Instructions

  • Start by finely dicing the onion, julienning or grating the carrot, and thinly slicing the cabbage. Mince the garlic cloves and set everything aside.
  • In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the lean ground beef and season with sea salt and pepper. Cook until browned, about 5-7 minutes.
  • Add the diced onion, julienned carrot, and minced garlic to the skillet. Sauté for about 3-4 minutes, until softened and fragrant.
  • Add the sliced cabbage, ground ginger, low sodium soy sauce, sesame oil, and granulated sugar. Stir and cook for another 3-5 minutes.
  • Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve hot.

Equipment

  • Large skillet or wok
  • Spatula
  • Cutting board and knife
  • Measuring Spoons
  • Serving bowls

Notes

  • For a leaner protein option, substitute ground turkey or chicken.
  • To make it vegetarian, use crumbled tofu or a meat alternative.
  • Refrigerate leftovers in an airtight container for up to 3-4 days.