Description
This easy Beef Egg Roll in a Bowl is a quick one-pan dinner made with lean ground beef, coleslaw mix, garlic, ginger, and a savory soy sauce mixture. Ready in just 25 minutes, this flavorful recipe is perfect for busy weeknights, meal prep, or a low carb dinner the whole family will love.
Ingredients
Scale
- 1 pound lean ground beef
- 1 clove garlic, minced
- 1 teaspoon ground ginger (or 1 tablespoon freshly grated ginger or ginger paste)
- ¼ teaspoon red pepper flakes (optional)
- ¼ cup low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- 1 (12 to 16-ounce) bag coleslaw mix
- 2 green onions, sliced (for garnish)
- Sesame seeds, for garnish (optional)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess grease if needed.
- Add the diced onion and cook for 3 to 4 minutes, or until softened. Stir in the garlic, ground ginger, and red pepper flakes and cook for 30 seconds until fragrant.
- Pour in the soy sauce, rice vinegar, and sesame oil. Stir to combine.
- Add the coleslaw mix and toss everything together until the cabbage is coated in the sauce. Cook for 3 to 5 minutes, stirring occasionally, until the cabbage is tender-crisp.
- Remove from the heat and garnish with sliced green onions and sesame seeds before serving.
Notes
- Fresh grated ginger or ginger paste will provide the best flavor, but ground ginger works well too.
- For a lower-carb version, serve as is. For a heartier meal, serve over steamed rice or cauliflower rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the microwave or on the stovetop.
Nutrition
- Serving Size: 1