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Delicious Egg Roll in a Bowl with vibrant vegetables and savory sauce.

Egg Roll in a Bowl

A quick and easy one-pan meal packed with savory beef, crunchy veggies, and delightful Asian flavors, perfect for busy weeknights or lazy weekends.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground beef (85/15)
  • 1 tablespoon olive oil
  • 1/2 teaspoon fine sea salt or adjust to taste
  • 1/4 teaspoon black pepper or adjust to taste
  • 1/2 medium onion, finely diced
  • 1 medium carrot, julienned or coarsely grated
  • 3 cloves garlic, minced
  • 3 cups thinly sliced green cabbage
  • 1 teaspoon ground ginger
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon granulated sugar
  • 1 tablespoon chopped green onion (optional, for garnish)
  • 1/4 teaspoon sesame seeds (optional, for garnish)

Method
 

Preparation
  1. Finely dice the onion, julienne or coarsely grate the carrot, and slice the cabbage thinly. Mince the garlic.
Cooking
  1. In a large pan, heat olive oil over medium heat.
  2. Add ground beef, breaking it apart, and season with salt and pepper. Cook until browned.
  3. Add onion, carrots, and garlic. Stir until the onion is translucent and the carrots are slightly crisp.
  4. Add sliced cabbage, ground ginger, and soy sauce. Stir for 4-5 minutes until cabbage wilts but remains crunchy.
  5. Drizzle sesame oil and add granulated sugar. Mix well.
Serving
  1. Divide into bowls and top with green onion and sesame seeds if desired. Enjoy!

Notes

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Thaw in the fridge overnight and reheat as needed. Consider adding bell peppers, snow peas, or using alternative proteins for variety.