Name: Egg Roll in a Bowl (One-Pan Stir-Fry)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian‑inspired
Ingredients: 1½ pounds ground beef; 1 large onion, finely diced; 1 tablespoon minced garlic; 2 tablespoons sesame oil; ½ cup finely shredded carrots; 16 ounces coleslaw mix; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon red pepper flakes; 1½ teaspoons ground ginger; ½ to ¾ cup low‑sodium soy sauce; 2 tablespoons vegetable oil; Green onions (optional, for garnish)

Jump to Recipe·Leave a Review

This quick and flavorful one-pan stir-fry gives me all the delicious flavors of a classic egg roll—without the wrapper or deep frying. With savory ground beef, crisp-tender veggies, and a perfectly seasoned sauce, this deconstructed version is packed with Asian-inspired goodness and comes together in just 30 minutes.

Why You’ll Love This Recipe

I love how easy this dish is to prepare with minimal cleanup thanks to the one-pan method. It’s hearty, full of flavor, and totally satisfying, all while being low in carbs and naturally gluten-free (with tamari instead of soy sauce). I also appreciate how versatile it is—perfect for busy weeknights, meal prep, or even lunch leftovers. It’s comfort food without the fuss and always a crowd-pleaser at my table.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ pounds ground beef
1 large onion, finely diced
1 tablespoon minced garlic
2 tablespoons sesame oil
½ cup finely shredded carrots
16 ounces coleslaw mix
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon red pepper flakes
1½ teaspoons ground ginger
½ to ¾ cup low‑sodium soy sauce
2 tablespoons vegetable oil
Green onions (optional, for garnish)

Directions

I cook the ground beef in a large, deep-sided skillet over medium heat until it's no longer pink. I like to keep the pieces a bit larger for texture.
After draining the excess grease, I return the skillet to the heat and stir in the diced onion and minced garlic, cooking until the onion becomes soft and translucent.
I add the sesame oil, shredded carrots, and coleslaw mix. Using tongs, I combine everything and sauté it all for about 5 minutes until the vegetables are tender-crisp.
While that cooks, I whisk together the onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil in a small bowl.
I pour the sauce over the beef and veggie mixture, reduce the heat, and let it all cook for about 5 more minutes, stirring occasionally to blend the flavors.
I serve it hot, garnished with green onions if I have them on hand.

Servings and timing

This recipe makes about 6 servings.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

I often switch things up depending on what I have in my kitchen. Sometimes I use ground turkey or chicken for a lighter option. I’ve also made a vegetarian version with crumbled tofu or tempeh. If I want extra heat, I add a bit more red pepper flakes or even a dash of sriracha. And for a low-carb twist, I’ve tossed in cauliflower rice at the end—it soaks up the flavors beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When it’s time to reheat, I just toss a portion into a skillet over medium heat and stir until warmed through—about 3–5 minutes. It also reheats well in the microwave for about 1–2 minutes, stirring halfway. I avoid freezing it, as the cabbage tends to get mushy when thawed.

FAQs

What type of ground meat works best for this recipe?

I typically use ground beef for its rich flavor, but ground turkey or chicken work great too.

Can I make this dish vegetarian?

Absolutely. I’ve made it vegetarian by using crumbled tofu or a meat substitute. Just adjust the seasonings to taste.

How do I keep the vegetables from getting soggy?

I sauté the veggies just until tender-crisp and avoid overcooking them. Using high heat and stirring frequently helps maintain their crunch.

Is this recipe keto or low-carb friendly?

Yes, it’s naturally low in carbs, especially if I keep the soy sauce minimal and skip any added sugars. I often pair it with cauliflower rice for a keto-friendly meal.

Can I prep this ahead of time?

Definitely. I sometimes pre-chop the veggies and mix the sauce ingredients in advance, storing them in the fridge. Then, when it’s time to cook, everything comes together quickly.

Conclusion

Egg Roll in a Bowl is one of those recipes I find myself turning to again and again. It’s fast, flexible, and packed with flavor—all with minimal cleanup. Whether I’m feeding my family on a busy night or prepping lunches for the week, this dish always delivers.

Egg Roll in a Bowl (One-Pan Stir-Fry)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Dinner
Method: Stovetop stir‑fry
Cuisine: Asian‑inspired
Diet: Low Lactose

Print Recipe

Description

A quick and flavorful one‑pan, Asian‑inspired stir‑fry that deconstructs the flavors of an egg roll—savory ground beef and crisp veggies in a seasoned sauce—without the wrapper or frying.

Instructions

Cook ground beef in a large, deep‑sided skillet over medium heat until no longer pink; keep the pieces larger for texture.
Drain excess grease, then return skillet to heat. Add diced onion and minced garlic; cook until the onion is soft and translucent.
Add sesame oil, shredded carrots, and coleslaw mix; use tongs to combine, and sauté for about 5 minutes until vegetables are tender‑crisp.
In a small bowl, whisk together onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil.
Pour the sauce mixture over the beef and veggies, reduce heat, and cook for about another 5 minutes, stirring occasionally.
Serve hot, garnished with green onions if desired.

Notes

Keep the pan a bit cooler when adding garlic to avoid burning it—burnt garlic tastes bitter.
Use pre‑shredded carrots and coleslaw mix to save time.
Rubbing spices together in your palms or using a mortar and pestle before adding can enhance their flavor.