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+ servings

Egg Roll in a Bowl

This egg roll in a bowl recipe is a one-pot, Chinese-inspired stir-fry with chunks of beef and tender-crisp veggies in a savory, perfectly seasoned sauce.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 6
Calories 420 kcal


  • 1 1/2 lb ground beef
  • 1 large onion diced finely
  • 16 oz coleslaw mix
  • 1/2 cup carrots peeled and finely shredded
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp ground ginger
  • 1 tbsp garlic minced
  • 1/2 to 3/4 cup soy sauce I used a little over 1/2 cup
  • 2 tbsp sesame oil
  • 2 tbsp vegetable oil
  • green onion for garnish (optional)


  • 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 onions and minced garlic and cook until meat is browned, again, keep the ground beef in larger pieces.
  • Add 2 tbsp sesame oil, carrots, and cabbage to the skillet. Use tongs to combine. Let cook for. about 5 minutes.
  • In a small separate bowl combine onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour over meat and cabbage mixture.
  • Reduce heat and continue to cook for about 5 minutes.


For an extra kick, add 1/4 tsp of red pepper flakes to the pot. 


Sodium: 1181mgCalcium: 68mgVitamin C: 31mgVitamin A: 1906IUSugar: 4gFiber: 3gPotassium: 566mgCholesterol: 81mgCalories: 420kcalTrans Fat: 1gSaturated Fat: 13gFat: 32gProtein: 23gCarbohydrates: 10gIron: 3mg