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Egg Roll in a Bowl

Egg roll in a bowl delivers the savory, fragrant flavors of an egg roll—no wrapper needed. Ground beef and cabbage stir-fry in a glossy soy-sesame sauce with a just-crisp veggie bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef
Vegetables and aromatics
  • 0.5 green cabbage thinly shredded (about 4 cups)
  • 1 cup shredded carrots
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
Sauce
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tsp sriracha
  • 2 tbsp vegetable oil
Garnish
  • 1 green onions for garnish
  • 1 sesame seeds for garnish

Equipment

  • 1 cast iron skillet

Method
 

Stir-fry the beef
  1. Heat the vegetable oil in a large wok or skillet over high heat, then add the ground beef and cook, breaking it apart, until browned. Drain off excess fat.
Bloom aromatics
  1. Add the minced garlic and grated ginger, and cook for 30 seconds. Keep stirring so they smell fragrant but don’t brown.
Stir-fry the vegetables
  1. Add the shredded green cabbage and shredded carrots, then stir-fry for 3–4 minutes until the cabbage is just wilted but still slightly crisp. Use high heat and keep the veggies moving.
Sauce and coat
  1. Drizzle the soy sauce, sesame oil, rice vinegar, hoisin sauce, and sriracha over the top, then toss everything to coat. Scrape the pan so the sauce clings to the beef and vegetables.
Finish the egg roll in a bowl
  1. Cook for 1–2 more minutes until everything is fragrant and fully combined. Serve immediately, optionally over rice.
Garnish
  1. Top with green onions and sesame seeds before serving. Add extra sriracha if you want more heat.

Notes

For best texture, aim for cabbage that’s wilted but still slightly crisp—cook just until tender and glossy, not soggy. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet over medium heat until hot. Freezing isn’t recommended because cabbage can soften too much. If you want a keto dinner, skip serving over rice; the bowl is naturally low-carb when you keep the toppings light.