Egg Roll Bowls

close up overhead shot of Egg Roll mixture in a skillet with a spoon

5 from 47 votes

This egg roll in a bowl recipe is a one-pot, Asian-inspired stir-fry with chunks of beef and tender-crisp veggies in a savory, perfectly seasoned sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Chinese

Keyword: Egg Roll in a Bowl Recipe

Servings:

Calories: 421kcal

Ingredients

1½ pounds ground beef
1 large onion, diced finely
1 tablespoon garlic, minced
2 tablespoons sesame oil
½ cup carrots, peeled and finely shredded
16 ounces coleslaw mix
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon red pepper flakes
1½ teaspoons ground ginger
½ to ¾ cup low-sodium soy sauce, I used abouta little over ½ cup
2 tablespoons vegetable oil
green onions, optional garnish

Instructions

Cook ground beef in a large deep-sided skillet over medium heat until no longer pink. Be careful to not break the ground beef into smaller pieces, keep the pieces larger
Drain grease and return to the stovetop. Add the onions and minced garlic and cook until the onions are soft and translucent. Again, keep the ground beef in larger pieces.
Add 2 tablespoons sesame oil, carrots, and coleslaw mix to the skillet. Use tongs to combine. Let cook for about 5 minutes.
In a small separate bowl, combine the onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour over meat and coleslaw mixture.
Reduce the heat and continue to cook for about 5 minutes.

Video

Notes

Keep your pan a bit cooler to not burn the garlic. You can always turn it up higher if needed, but burnt garlic will add a sour flavor to your recipe.
Check your supermarket for pre-shredded carrots to save yourself some time.
You can bring out the flavor of the spices by rubbing them together in your palms before adding them to the pan. You can also use a mortar and pestle.

Nutrition