Egg Roll in a Bowl Recipe


  • 1 pound lean ground beef, we used 85/15
  • 1 Tbsp olive oil
  • 1/2 tsp fine sea salt, or to taste
  • ¼ tsp pepper, or to taste
  • ½ onion, finely diced
  • 1 carrot, julienned or coarsely grated
  • 3 garlic cloves, minced
  • 3 cups cabbage, thinly sliced
  • 1 tsp ground ginger
  • 1/4 cup low sodium soy sauce
  • 2 tsp sesame oil
  • ½ tsp granulated sugar
  • 1 Tbsp chopped green onion, optional for garnish
  • 1/4 tsp sesame seeds, optional for garnish


  1. Set a large skillet over medium/high heat and add oil. Once hot, add ground beef and brown until no longer pink, about 5 minutes, breaking up the meat with a spatula as it’s cooked.
  2. Season with salt and pepper.
  3. Add onion and carrots and saute until onion is tender, 5-7 minutes, stirring occasionally. Add the garlic and cook another 30 seconds, stirring constantly.
  4. Finally add the cabbage, ginger, soy sauce, sesame oil, and sugar. Continue sauteeing for 5-7 minutes, stirring occasionally, or until the cabbage is tender.
  5. Serve garnished with green onion and sesame seeds if desired.
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