Egg Roll in a Bowl (Cabbage & Ground Beef Stir-Fry)

Quick • One-Pan • Low-Carb • Flavor-Packed

This dish is a deconstructed egg roll without the wrapper—savory ground meat, tender cabbage, onions, and a glossy Asian-style sauce. It’s fast, budget-friendly, and perfect for weeknight dinners or meal prep.

📋 FULL RECIPE DETAILS

⏱️ Time

Prep: 10 minutes
Cook: 15–18 minutes
Total: ~25 minutes

🍽️ Yield

Serves: 3–4

🔥 Skill Level

Beginner

🧾 INGREDIENTS (FULL INFO)

Main Ingredients

500 g (1 lb) ground beef
(can substitute ground chicken, turkey, or lamb)
4 cups green cabbage, thinly sliced
1 medium onion, thinly sliced
3 green onions, chopped (for garnish)
2 cloves garlic, minced
1 tsp fresh ginger, grated (or ½ tsp powder)
2 tbsp cooking oil (neutral or sesame)

Sauce

3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (optional but recommended)
1 tsp rice vinegar or lemon juice
1 tsp brown sugar or honey (optional)
½ tsp black pepper
Optional heat: chili flakes or chili oil

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1️⃣ Cook the Beef

Heat oil in a large skillet or wok over medium-high heat
Add ground beef and cook until browned
Break it up well; drain excess fat if needed

2️⃣ Build Flavor

Add onion, garlic, and ginger
Sauté 2–3 minutes until fragrant and slightly soft

3️⃣ Add Cabbage

Stir in sliced cabbage
Cook 5–7 minutes until wilted but still slightly crisp

4️⃣ Sauce It

Add soy sauce, oyster sauce, vinegar, sugar, pepper, and chili (if using)
Toss well and cook 2–3 minutes until glossy and well coated

5️⃣ Finish

Taste and adjust seasoning
Garnish with green onions
Serve hot

🥗 NUTRITION (Approx. per serving)

Calories: 320–360
Protein: 22–26 g
Carbs: 10–14 g
Fiber: 3–4 g
Low-carb & keto-friendly (without sugar)

🌟 VARIATIONS & ADD-ONS

Chicken version: Use ground chicken + 1 tsp extra oil
Vegetarian: Use crumbled tofu or mushrooms + soy chunks
Extra veggies: Carrots, bell peppers, zucchini
Spicy: Add sriracha or gochujang
Saucy: Add 2–3 tbsp chicken broth and simmer

FREQUENTLY ASKED QUESTIONS (Q&A)

Q1: Why is it called “Egg Roll in a Bowl”?

It uses egg roll filling ingredients—meat, cabbage, onion—but skips the fried wrapper.

Q2: Can I make it ahead of time?

Yes! It’s excellent for meal prep and tastes even better the next day.

Q3: Is this dish healthy?

Very. It’s high-protein, low-carb, and packed with vegetables.

Q4: Can I eat this with rice or noodles?

Absolutely. Serve with:

Steamed rice
Fried rice
Chow mein or rice noodles
Or eat it plain for low-carb

Q5: How do I avoid soggy cabbage?

Use high heat
Don’t overcook
Add cabbage after meat is browned

Q6: Can I freeze it?

Yes. Freeze up to 1 month. Reheat in a pan for best texture.

🧊 STORAGE

Refrigerator: 3–4 days (airtight container)
Reheat: Pan or microwave

🍽️ SERVING IDEAS

In lettuce cups
With fried egg on top
Stuffed in wraps or paratha
As a filling for spring rolls

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.