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!
Quick and Easy Egg Roll in a Bowl Recipe
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
Instructions
- 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.
