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A savory Beef Egg Roll In A Bowl with ground beef, shredded cabbage, and carrots, topped with green onions in a white bowl.

Unwrapped Beef Egg Roll in a Bowl

This recipe captures all the savory, gingery flavor of a classic egg roll filling without the wrapper. It's a quick, one-pan meal featuring tender ground beef, crisp-tender cabbage, and a fragrant umami-rich sauce, perfect for a wholesome weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef 85/15 or 90/10
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 green onions, sliced, plus more for garnish
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon sriracha or chili garlic sauce optional
  • 1 teaspoon sesame seeds, for garnish

Equipment

  • Large skillet or Dutch oven
  • Spoon or spatula
  • Small bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups

Method
 

  1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and onion, breaking the meat apart with a spoon. Cook until the beef is nicely browned and the onion has softened, about 5-7 minutes. If there's significant excess grease, carefully drain it from the pan.
  2. Stir in the minced garlic and grated ginger and cook for just one more minute until they become wonderfully fragrant.
  3. While the beef is browning, grab a small bowl. Whisk together the low-sodium soy sauce, rice vinegar, brown sugar, and sriracha (if using). Set this aside.
  4. Add the entire bag of coleslaw mix to the skillet with the beef. Pour the prepared sauce all over the top. Stir everything together gently to combine.
  5. Continue to cook, stirring occasionally, for 3-5 minutes. You want the cabbage to wilt and become tender-crisp, but not soggy.
  6. Remove the skillet from the heat. Stir in the toasted sesame oil and most of the sliced green onions, reserving a few for garnish.
  7. Serve immediately, garnished with the remaining green onions and sesame seeds.

Notes

For best results, use fresh garlic and ginger for a brighter flavor. Don't crowd the pan when browning the beef; cook in batches if necessary. Feel free to substitute ground pork, chicken, or turkey for the beef. For extra crunch, add a small can of drained, sliced water chestnuts along with the cabbage. This dish is excellent for meal prep, as the flavors meld and improve in the refrigerator for up to 4 days. Serve on its own for a low-carb meal, or over rice or noodles. Sprinkle with crispy wonton strips for added texture.