You know me I like a quick and easy meal and that’s why I’m thrilled to bring you this Egg Roll in a Bowl recipe. This is a great recipe to make ahead for lunches or to have as a simple weeknight meal. All you need is a few ingredients and you can have a delicious meal ready to go in under 30 minutes.

This recipe is easy to modify for many eating habits, here are a few suggestions:

Paleo: May want to reduce soy sauce and use beef broth instead
Keto: May want to reduce peppers and onion or replace with broccoli florets and celery, depending on your Carb macro
Whole 30: May want to omit the Sriracha

Egg Roll in a Bowl Recipe

Egg Roll in a Bowl Ingredients:

1 tablespoon Olive oil
1-pound ground beef
1 onion (yellow or red)
½ red and orange pepper
1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
⅓ cup soy sauce
2 tablespoons sesame oil
½ teaspoon of Sriracha (optional)
Salt & Pepper to taste
Green onions, for garnish

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

Silicone tongs – these work great with non-stick pans, you don’t have to worry about marking up your pan and they’re easy to clean
Non-stick skillet – while I prefer cast iron sometimes it isn’t the best for making a quick meal like this one, I like to use a heavy non-stick skillet.

Egg Roll in a Bowl Directions:

In a large skillet, brown beef over medium-high heat.
Add onions and peppers and cook until tender
Add shredded cabbage and mix well
Mix soy sauce, sesame oil, and sriracha, add to skillet
Stir and cook for about 5 minutes, make sure the cabbage is still crunchy.
Sprinkle salt & pepper to taste
Top with chopped green onions for garnish and extra crunch.

While this egg roll in a bowl recipe is easy to adapt to any eating style my favorite part is how quickly it comes together. I like mine with a little extra sriracha and sesame seeds. I hope you enjoy this recipe as much as I do!