Egg Roll in a Bowl

This quick skillet meal turns the flavors of your favorite egg roll into a comforting, low-fuss dinner that comes together in minutes. Bright vegetables and savory beef mingle in a single pan for an easy weeknight win that feels special without the effort. Serve it on its own, spooned over rice, or wrapped in lettuce leaves for a lighter bite. If you love sweet-savory breakfasts, try pairing this savory bowl with a treat like Cinnamon Roll Pancakes for a playful weekend menu.

Why This Recipe Is a Great Choice

This recipe is perfect when you want bold flavor without turning on the oven. It’s pantry-friendly, flexible, and forgiving — swap vegetables or adjust seasonings without losing the core profile. The skillet method concentrates savory juices and caramelizes edges of the beef and cabbage for satisfying texture. It’s also a handy family pleaser: kids often love the sweet carrot and soy-sesame combo. For another quick flip on breakfast classics that complements simple dinners, check out Cinnamon Roll Protein Crepes.

Flavor and Texture

Imagine tender cabbage ribbons softened but still slightly crisp, mingling with browned, savory beef flecks and a gentle kiss of sesame oil. Ground ginger and garlic provide a warm, aromatic backbone, while soy sauce and a touch of sugar balance salty and sweet. The carrot adds a fresh, juicy snap and a bright orange pop against emerald cabbage. Scattering green onion and sesame seeds on top gives the final bite a fresh crunch and visual contrast. Altogether you get layers of texture and a bowl that feels complete and satisfying.

Ingredients

– 1 lb lean ground beef (85/15)
– 1 Tbsp olive oil
– ½ tsp fine sea salt, or to taste
– ¼ tsp black pepper, or to taste
– ½ medium onion, finely diced
– 1 medium carrot, julienned or coarsely grated
– 3 garlic cloves, minced
– 3 cups green cabbage, thinly sliced
– 1 tsp ground ginger
– ¼ cup low-sodium soy sauce
– 2 tsp sesame oil
– ½ tsp granulated sugar
– 1 Tbsp chopped green onion (optional, for garnish)
– ¼ tsp sesame seeds (optional, for garnish)

Step by Step Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for about 5 minutes, breaking it apart with a spatula, until browned and no longer pink. Season with salt and pepper.
2. Stir in the diced onion and grated carrot. Cook for 5–7 minutes, stirring occasionally, until the onion is soft.
3. Add the minced garlic and cook for another 30 seconds, stirring constantly.
4. Add the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
5. Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.

Tips for Best Results

Use a wide skillet so the beef and cabbage can spread out and brown instead of steaming. If you prefer a bit more caramelization, turn the heat up briefly toward the end and stir less often. Shred the cabbage thinly for quicker cooking and a better mouthfeel. Taste and adjust soy and salt at the end because different soy sauces vary in saltiness. For extra brightness, squeeze a little fresh lime over individual bowls before serving.

Storage and Make Ahead

This dish stores well in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium-low heat with a splash of water to loosen any dried sauce. For meal prep, portion into containers with a separate side of rice or greens and reheat before eating. Avoid freezing if you want to preserve the texture of the cabbage, though it can be frozen for up to one month if needed.

Final Thought

Egg Roll in a Bowl is the kind of simple, flavorful recipe that becomes a weekly staple. It’s fast, adaptable, and fills the kitchen with warm, savory aromas. Keep the ingredients on hand and it will rescue busy nights without sacrificing taste.

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