Egg Roll in a Bowl

5 from 1 vote

All the makings of an egg roll, but conveniently served in a bowl: ground beef and cabbage deliciously seasoned with ginger, soy sauce, plus a scrambled egg thrown into the mix. Topped with sesame oil, a splash of sriracha sauce, and diced green onions for a beautiful and delicious meal.

Prep Time15

Active Time30

Total Time45

Course: Main Course

Cuisine: Chinese

Keyword: easy dinner, great leftovers, healthy, Keto friendly, low calorie, quick and easy

Yield:

Calories: 140kcal

Author: Sweet Ordeal

Materials

1 lb. lean ground beef (or ground turkey)
salt and pepper to taste
1/4 cup soy sauce (or Coco Aminos)
1 tsp. garlic clove, minced
1 Tbsp. rice wine vinegar
1 tsp. ginger, fresh grated, or paste
6 cups shredded tri-colored cabbage
1 egg
2 Tbsp. sesame oil
1 green onion, chopped
OPTIONAL: sriracha sauce

Instructions

In a large wok or Dutch oven, brown the beef. Salt and pepper to taste. Drain excess fat.
Stir in soy sauce, garlic, rice wine vinegar, and ginger. Cook for another 2 minutes. Add cabbage and stir. Reduce heat to low and cover to soften cabbage, stir occasionally. This takes approx. 10 minutes.
Make a well in center of pan by pushing ingredients to the side. Pour in egg. Scramble egg in well until cooked, then stir into rest of ingredients.
Drizzle sesame oil and optional sriracha sauce over top and stir. Sprinkle green onion over top and serve.
Serving suggestions: serve in a bowl plain, or over rice or pasta. Also, serve as lettuce wraps using Romaine or butterhead lettuce leaves. Enjoy!

Nutrition