Skillet Egg Roll in a Bowl
This skillet version of egg roll in a bowl combines savory ground beef, crunchy cabbage, and aromatic seasonings for a quick and delicious meal without the frying or wrappers.
Ingredients
Main 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 cloves garlic, 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
Instructions
Cooking
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
- Add 1 lb ground beef. Break it apart with a spatula and cook about 5 minutes until nicely browned and no longer pink, seasoning with ½ tsp salt and ¼ tsp black pepper while it cooks.
- Stir in the diced ½ onion and grated 1 carrot. Sauté for 5–7 minutes until the onion is soft and translucent.
- Add 3 minced garlic cloves and cook for 30 seconds, stirring constantly to prevent burning.
- Add 3 cups thinly sliced cabbage, 1 tsp ground ginger, ¼ cup low-sodium soy sauce, 2 tsp sesame oil, and ½ tsp granulated sugar. Stir and sauté for 5–7 minutes until the cabbage is tender but still slightly crisp.
- Remove from heat. Garnish with chopped green onion and a sprinkle of sesame seeds if desired. Serve warm.
Notes
Store leftovers in an airtight container for up to 3–4 days. Can be frozen for up to 3 months. Reheat thoroughly before serving.