Ground Beef Egg Roll in a Bowl (15-Minute Recipe)

Cook ground beef, cabbage, garlic and ginger in one pan for an egg roll bowl. Find ingredient amounts and step-by-step instructions.

Ingredients (for 4 servings)

1 lb ground beef (80/20 or 85/15) – do not use lean beef
16 oz coleslaw mix (shredded cabbage and carrots)
3 cloves garlic, minced
1 tbsp fresh ginger, grated (do not use dried powder)
3 green onions, sliced (whites and greens separated)
3 tbsp coconut aminos (or tamari for paleo)
1 tbsp toasted sesame oil
1 tsp red pepper flakes (optional)
½ tsp white pepper (traditional Chinese flavor)
Salt and black pepper to taste
1 tbsp sesame seeds for garnish
Optional: 1 tbsp rice vinegar for brightness

Time Chart

Prep time	Cook time	Total time
5 min	10 min	15 min

Step-by-Step

Step 1: Heat the pan
Place a large skillet or wok over medium-high heat. Add the ground beef directly to the dry pan (no oil needed if using 80/20). Cook the beef for 3–4 minutes, breaking it apart with a spatula, until browned and crispy. Do not stir constantly – let the beef develop a golden-brown crust. This crust is the secret to an excellent keto egg roll bowl.

Step 2: Add aromatics
Push the beef to one side of the skillet. Add garlic, ginger, and white parts of green onions. Sauté for 30 seconds until fragrant, then mix everything together with the beef. The smell alone will tell you this keto egg roll bowl is going to be amazing.

Step 3: Season the meat
Pour coconut aminos and sesame oil over the beef mixture. Sprinkle white pepper, red pepper flakes (if using), and a pinch of black pepper. Stir well. Let it cook for 1 minute so the beef absorbs all the savory flavors. At this stage, your keto egg roll bowl base is already delicious.

Step 4: Add cabbage
Dump the entire coleslaw mix into the skillet. This is the moment your keto egg roll bowl transforms from just meat into a full meal. Toss everything together. The cabbage will look like a mountain but will shrink significantly as it cooks.

Step 5: Cook until tender-crisp
Stir-fry for 3–4 minutes until the cabbage is wilted but still has a slight crunch. Taste your keto egg roll bowl at the 3-minute mark. If it needs salt, add it now. Do not overcook – mushy cabbage ruins a keto egg roll bowl. The ideal texture is similar to al dente pasta.

Step 6: Garnish and serve
Remove from heat. Drizzle with optional rice vinegar for brightness. Top with remaining green onions and sesame seeds. Serve your keto egg roll bowl immediately while the cabbage is still warm and crisp.

Ingredient choices and recipe notes

Ingredient brands, substitutions and portion sizes change the nutrient totals. We have not verified a reproducible nutrition calculation for this recipe; earlier calorie, carbohydrate and other per-serving nutrition claims have been omitted. Preparation and cooking times are estimates, so allow for all listed steps, preheating, cooling or chilling.

Check the actual labels for allergens and added ingredients, particularly when using sauces, sweeteners or dairy alternatives. Substitutions can change the texture and cooking process as well as the nutrient content. A dietary label does not certify a recipe for a medical condition.

Check ground meat reaches 160°F (71°C), or casseroles 165°F (74°C): FoodSafety.gov chart.