Go Back
Egg Roll in a Bowl
Zahra

Egg Roll in a Bowl

A quick, one-pan deconstructed egg roll stir-fry using ground beef, cabbage, and ginger soy sauce. Ready in 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large skillet
  • Spatula

Method
 

  1. Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it up with a spatula until it is browned and cooked through. Season with salt and pepper.
  2. Sauté aromatics: Stir in the diced onion and grated carrot. Cook for 5 to 7 minutes, stirring occasionally, until the onion softens.
  3. Add garlic: Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
  4. Wilt the cabbage: Add the sliced cabbage, ground ginger, soy sauce, sesame oil, and sugar. Sauté for another 5 to 7 minutes until the cabbage is tender but still has a slight crunch.
  5. Serve: Remove the pan from heat. Top with chopped green onions and sesame seeds if desired, and serve warm.

Notes

  • Make it spicy: Add Sriracha or red pepper flakes for heat.
  • Shortcut: Use a bag of coleslaw mix instead of chopping cabbage and carrots.