Why You’ll Love This Recipe
This recipe delivers all the classic egg roll flavor in a lighter, easier format. It’s a one-pan wonder, which means fewer dishes and quicker cleanup. It’s also incredibly versatile: you can use any ground protein, mix in your favorite veggies, and tailor the sauce to your taste. Naturally low-carb, gluten-free (if using gluten-free soy sauce), and packed with protein and fiber, it’s perfect for weeknight dinners or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground pork, chicken, turkey, or beef
- Olive oil or sesame oil
- Garlic
- Fresh ginger
- Onion
- Shredded cabbage or coleslaw mix
- Shredded carrots
- Soy sauce or coconut aminos
- Rice vinegar
- Sriracha or chili sauce (optional, for heat)
- Green onions (for garnish)
- Sesame seeds (optional, for garnish)
Directions
- Heat oil in a large skillet or wok over medium-high heat. Add diced onion and sauté for 2–3 minutes until softened.
- Add garlic and ginger, cooking for another minute until fragrant.
- Add ground meat to the skillet. Break it up with a spatula and cook until browned and fully cooked through.
- Stir in shredded cabbage and carrots. Cook, stirring often, for 5–7 minutes until vegetables are tender but still crisp.
- Pour in soy sauce, rice vinegar, and sriracha if using. Mix everything well and let it cook for another 2–3 minutes so flavors combine.
- Taste and adjust seasoning if needed.
- Remove from heat and garnish with green onions and sesame seeds before serving.
Servings and timing
This recipe serves about 4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
- Keto-Friendly: Use coconut aminos instead of soy sauce and skip the carrots.
- Vegan Version: Use crumbled tofu or tempeh and a touch of hoisin sauce for flavor.
- Add Crunch: Top with crushed peanuts, cashews, or crispy wonton strips (if not low-carb).
- Spicy Kick: Add more sriracha or red pepper flakes.
- Extra Veggies: Mix in mushrooms, bell peppers, or spinach.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until hot. This dish reheats very well and is great for meal prep.
FAQs
Can I use bagged coleslaw mix?
Yes, using pre-shredded coleslaw mix is a great time-saver and works perfectly for this recipe.
What type of ground meat works best?
Ground pork is traditional, but chicken, turkey, or beef all work well depending on your preference.
Is this recipe gluten-free?
It can be if you use gluten-free soy sauce or coconut aminos.
Can I make this dish ahead of time?
Yes, it’s great for meal prep. Make a batch and divide into containers for grab-and-go meals.
How can I make it spicier?
Add more sriracha, chili garlic sauce, or a dash of crushed red pepper flakes.
Can I freeze Egg Roll in a Bowl?
Yes, though the texture of the cabbage may soften slightly. Freeze in airtight containers for up to 2 months.
What can I serve with this dish?
It’s great on its own or served over cauliflower rice, regular rice, or noodles if you prefer.
Can I use fresh cabbage instead of a mix?
Absolutely. Just shred it thinly before cooking.
Is this dish good for weight loss?
Yes, it’s high in protein, low in carbs, and packed with vegetables—ideal for a healthy diet.
How do I keep the vegetables from getting soggy?
Don’t overcook them. Stir-fry just until tender-crisp and serve immediately.
Conclusion
One Pan Egg Roll in a Bowl is the perfect mix of comfort food and healthy eating. It’s fast, filling, and full of flavor, with minimal ingredients and cleanup. Whether you’re cooking for your family or prepping meals for the week, this recipe is a reliable go-to that delivers every time. Give it a try and enjoy all the flavor of egg rolls—no deep fryer required.
PrintOne Pan Egg Roll in a Bowl
Beef with Broccoli is a quick and flavorful stir-fry made with tender beef slices and crisp broccoli in a savory sauce. Ready in under 30 minutes, it’s a better-than-takeout dish perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Halal
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 4 cups broccoli florets
- 1/3 cup soy sauce (or low-sodium)
- 2 tbsp oyster sauce (optional)
- 2 tbsp brown sugar or honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp cornstarch, divided
- 1/2 cup water or beef broth
- 2 tbsp vegetable oil or sesame oil
- 2 green onions, sliced (optional garnish)
- Cooked rice, for serving (optional)
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce (if using), brown sugar, garlic, ginger, water or broth, and 1 tbsp cornstarch. Set aside.
- Toss sliced beef with the remaining 1 tbsp cornstarch to coat lightly.
- Heat oil in a large skillet or wok over high heat. Add beef in a single layer and stir-fry for 2–3 minutes until browned. Remove and set aside.
- Add broccoli to the same pan and stir-fry 3–4 minutes until bright green and tender-crisp.
- Return beef to the pan and pour in the prepared sauce. Stir well and cook 2–3 minutes until the sauce thickens and coats the beef and broccoli.
- Garnish with sliced green onions and serve hot over rice if desired.
Notes
- Slice beef thinly against the grain for tenderness.
- Frozen broccoli works—just thaw slightly and reduce cooking time.
- For extra vegetables, add bell peppers, mushrooms, or snow peas.
- Make it gluten-free with tamari or coconut aminos instead of soy sauce.
- Add red pepper flakes or sriracha for a spicy kick.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 7g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
