This Beef Egg Roll In A Bowl is a fast, savory skillet meal that gives you all the flavors of an egg roll without the wrapper. Crisp cabbage, fragrant garlic and ginger, and savory ground beef come together with soy and sesame for a warm, slightly sweet-savory dish that cooks in one pan. If you enjoy easy weeknight skillet meals, you might also like the Fluffy Joanna Gaines Beef Eggs Benedict Casserole for another comforting family dinner.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 270 kcal
- Protein: 22 g
- Carbohydrates: 4 g
- Fat: 18 g
- Fiber: 1.5 g
- Sugar: 2 g
- Sodium: 900 mg
Why Make This Beef Egg Roll In A Bowl
This recipe is quick, low-effort, and full of familiar egg-roll flavors without frying or wrappers. It’s perfect for busy weeknights, low-carb meals, or when you want something warm and satisfying. The mix of garlic, ginger, and sesame gives a fragrant aroma while the cabbage stays slightly crisp for good texture.
How to Make Beef Egg Roll In A Bowl
You’ll brown the beef, add aromatics, then toss in the cabbage mix and sauce. The whole dish finishes in about 25 minutes and stays moist and flavorful. Use a wide skillet so the cabbage wilts evenly.
Ingredients:
1 lb ground beef, 1 bag coleslaw mix, 3 green onions, chopped, 3 cloves garlic, minced, 1 tablespoon ginger, minced, 1/4 cup soy sauce, 1 tablespoon sesame oil, Salt and pepper to taste, Sesame seeds for garnish
Directions:
Step 1: Preparation
Heat a large skillet over medium heat. Prepare the garlic, ginger, and chop the green onions. Open the coleslaw mix bag and set it nearby so everything is ready to add.
Step 2: Mixing
Add the ground beef to the hot skillet and break it into small pieces with a spatula. Sprinkle a pinch of salt and pepper as it starts to brown to build flavor.
Step 3: Cooking
Cook the beef until browned and cooked through, about 5–7 minutes. Drain excess fat if needed. Add the minced garlic, minced ginger, and chopped green onions to the skillet and sauté for 2–3 minutes until fragrant. Stir in the coleslaw mix, soy sauce, and sesame oil. Cook, stirring often, until the cabbage is tender but still slightly crisp, about 5–7 minutes more.
Step 4: Finishing
Taste and adjust seasoning with salt and pepper. Transfer to plates or a serving bowl and sprinkle sesame seeds on top. Serve hot.
How to Serve Beef Egg Roll In A Bowl
Serve it straight from the skillet into bowls for a casual meal. Top with extra green onions, a drizzle of sriracha mayo, or a splash of rice vinegar for brightness. It pairs well with steamed rice, cauliflower rice for a low-carb option, or tucked into lettuce leaves for a hand-held bite.
How to Store Beef Egg Roll In A Bowl
Cool to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat with a splash of water to restore moisture, or microwave in 30-second bursts, stirring between intervals. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
Expert Tips for Perfect Beef Egg Roll In A Bowl
- Use a wide skillet or a wok so the cabbage cooks evenly and releases moisture quickly.
- Brown the beef well to get a deeper, savory flavor—don’t overcrowd the pan.
- Drain excess fat if the beef releases a lot of oil; a little fat adds flavor, but too much makes the dish soggy.
- Add the coleslaw mix in batches if your pan is small to help it wilt rather than steam.
- Taste before serving and adjust the soy sauce or add a squeeze of fresh lime for brightness.
Delicious Variations
- Chicken or Turkey: Substitute ground chicken or turkey for a leaner option.
- Spicy: Add crushed red pepper flakes or a teaspoon of chili garlic sauce while cooking.
- Vegetarian: Swap beef for firm tofu crumbles or cooked tempeh and use reduced-sodium soy sauce.
- Sweet and Tangy: Stir in 1 tablespoon of hoisin sauce or honey for a sweeter glaze.
- Extra Veggies: Add shredded carrots, bell peppers, or sliced mushrooms for more color and texture.
Frequently Asked Questions
-
Q: Can I use leaner or fattier ground beef?
A: Yes. Leaner beef (90%+) reduces fat and calories but can be drier—use a splash of sesame oil or a tablespoon of broth to keep it moist. Fattier beef adds more flavor but may need draining. -
Q: Is soy sauce the only seasoning I can use?
A: No. You can use tamari for gluten-free, low-sodium soy sauce to cut salt, or a mix of soy sauce and a dash of fish sauce for extra umami. -
Q: Can I make this ahead for meal prep?
A: Yes. Cook as directed, cool, and portion into containers. It keeps 3–4 days in the fridge and reheats well. Add fresh green onions or sesame seeds after reheating. -
Q: How do I keep the cabbage from getting soggy?
A: Cook over medium to medium-high heat and avoid adding too much liquid. Cook in batches if needed so the cabbage can brown slightly and release steam quickly. -
Q: Can I use coleslaw mix with dressing already added?
A: No. Use plain coleslaw mix without dressing. If it has dressing, drain and rinse to remove excess dressing before cooking. -
Q: Is this recipe keto-friendly?
A: Yes, this recipe is low in carbs and can fit a keto plan if you use low-sugar soy sauce and skip serving with rice.
Conclusion
This Beef Egg Roll In A Bowl is an easy, flavorful weeknight winner — fast to make, full of texture, and flexible to suit your pantry. For another take on a comforting beef skillet, see this Easy Beef Egg Roll in a Bowl – Cupcakes & Kale Chips recipe for more ideas and variations. Give this one a try this week and enjoy the warm, garlicky aroma as it cooks.
Print
Beef Egg Roll In A Bowl
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Carb, Gluten-Free (if using gluten-free soy sauce)
Description
A fast, savory skillet meal that brings all the flavors of an egg roll without the wrapper, featuring ground beef, crisp cabbage, and fragrant spices.
Ingredients
- 1 lb ground beef
- 1 bag coleslaw mix
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Heat a large skillet over medium heat. Prepare the garlic, ginger, and chop the green onions. Open the coleslaw mix bag and set it nearby.
- Add the ground beef to the hot skillet and break it into small pieces. Season with salt and pepper.
- Cook the beef until browned and cooked through, about 5–7 minutes. Drain excess fat if needed. Add garlic, ginger, and green onions. Sauté for 2–3 minutes until fragrant.
- Stir in coleslaw mix, soy sauce, and sesame oil. Cook until the cabbage is tender but slightly crisp, about 5–7 minutes more.
- Taste and adjust seasoning. Transfer to serving plates and sprinkle with sesame seeds. Serve hot.
Notes
Pair with steamed rice or cauliflower rice for a low-carb option. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 22g
- Cholesterol: 80mg
