Description
This Egg Roll in a Bowl recipe is a quick, easy, and delicious low-carb take on a classic egg roll without the wrapper. Featuring lean ground beef, fresh vegetables, and savory Asian-inspired flavors like soy sauce and sesame oil, it’s perfect for a healthy weeknight meal that comes together in under 20 minutes.
Ingredients
Scale
Protein and Oil
- 1 lb lean ground beef (85/15)
- 1 Tbsp olive oil
Vegetables
- ½ onion, finely diced
- 1 carrot, julienned or coarsely grated
- 3 garlic cloves, minced
- 3 cups cabbage, thinly sliced
Seasonings and Sauces
- ½ tsp fine sea salt (or to taste)
- ¼ tsp pepper (or to taste)
- 1 tsp ground ginger
- ¼ cup low sodium soy sauce
- 2 tsp sesame oil
- ½ tsp granulated sugar
Optional Garnishes
- 1 Tbsp chopped green onion
- ¼ tsp sesame seeds
Instructions
- Brown the beef. Heat a large skillet over medium-high and add olive oil. Once hot, add the ground beef and cook until no longer pink, about 5 minutes, breaking it apart with a spatula. Season with salt and pepper while cooking.
- Sauté onion and carrots. Add diced onion and julienned or grated carrot to the skillet. Cook until onion becomes tender, approximately 5-7 minutes, stirring occasionally to combine flavors.
- Add garlic and cook briefly. Stir in minced garlic and sauté for an additional 30 seconds, stirring constantly to prevent burning and release the aroma.
- Cook cabbage with seasonings. Add thinly sliced cabbage, ground ginger, low sodium soy sauce, sesame oil, and granulated sugar to the skillet. Sauté for another 5-7 minutes, stirring occasionally, until the cabbage softens and absorbs the flavors.
- Serve and garnish. Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve hot as a nutritious and flavorful meal.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Adjust the soy sauce amount to taste or use tamari for gluten-free variation.
- Adding a splash of rice vinegar or a pinch of red pepper flakes can add extra flavor and tang.
- For vegetarian version, substitute ground beef with plant-based crumbles or tofu.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.
