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)

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.