Description
This Egg Roll in a Bowl recipe is a quick and flavorful one-pan meal that combines ground beef, fresh vegetables, and classic Asian-inspired seasonings. It delivers all the delightful flavors of an egg roll without the hassle of rolling up wrappers, making it a perfect low-carb, easy dinner option.
Ingredients
Units
Scale
Meat and Aromatics
- 1 1/2 pounds ground beef
- 1 large onion, diced finely
- 1 tablespoon minced garlic
Vegetables
- 1/2 cup carrots, peeled and finely shredded
- 16 ounces coleslaw mix
Oils and Sauces
- 2 tablespoons sesame oil
- 1/2 - 3/4 cup low sodium soy sauce (about 1/2 cup used)
- 2 tablespoons vegetable oil
Spices
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoon ground ginger
Garnish
- Green onions (optional, for garnish)
Instructions
- Cook the Ground Beef: In a large deep-sided skillet over medium heat, add the ground beef and cook until no longer pink, being careful to keep the beef pieces larger rather than breaking them into small bits.
- Drain and Add Aromatics: Drain excess grease from the skillet and return it to the stovetop. Add the diced onions and minced garlic; cook until the onions become soft and translucent, maintaining larger pieces of ground beef.
- Add Sesame Oil and Vegetables: Pour in 2 tablespoons of sesame oil, then add the shredded carrots and coleslaw mix. Use tongs to combine all ingredients thoroughly and cook for about 5 minutes, allowing the vegetables to soften.
- Mix and Add Seasonings: In a small bowl, whisk together onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour this mixture over the beef and vegetable mixture in the skillet.
- Simmer and Finish: Reduce the heat to low and continue cooking everything together for about 5 minutes to allow the flavors to meld. Stir occasionally to ensure even cooking.
- Garnish and Serve: Optionally, sprinkle chopped green onions over the finished dish for added freshness and color before serving.
Notes
- Keeping the ground beef in larger pieces enhances the texture and makes it more reminiscent of traditional egg roll filling.
- Use low sodium soy sauce to control salt levels, or substitute with coconut aminos for a soy-free option.
- Feel free to add more or less red pepper flakes to adjust the spice level according to your preference.
- This recipe can be adapted to use ground turkey or chicken for a leaner protein option.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
