Egg Roll in a Bowl
A quick and satisfying Asian-inspired dish that combines savory ingredients into a delicious one-pan meal, reminiscent of traditional egg rolls without the wrappers and frying.
Ingredients
Main Ingredients
- 1 lb lean ground beef (85/15)
- 1 Tbsp olive oil
- ½ tsp fine sea salt or to taste
- ¼ tsp black pepper or to taste
- ½ 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
- ¼ cup low-sodium soy sauce
- 2 tsp sesame oil
- ½ tsp granulated sugar
- 1 Tbsp chopped green onion optional, for garnish
- ¼ tsp sesame seeds optional, for garnish
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for about 5 minutes, breaking it apart with a spatula, until browned and no longer pink. Season with salt and pepper.
- Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to release its aromatic qualities.
- Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
- Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.
Notes
This bowl can be customized to fit various dietary preferences. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days, and can be reheated in a skillet or microwave.