Beef Egg Roll in Bowl

Craving all the flavor of your favorite takeout egg rolls without any of the fuss Beef Egg Roll in a Bowl takes everything you love about the classic and packs it into a quick hearty skillet meal It is a perfect solution for those busy weeknights when you want dinner ready fast but still crave something satisfying and flavorful plus cleanup is a breeze because it all happens in just one pan

The first time I made this was after a long day when I just could not deal with wrapping a dozen egg rolls My husband immediately went back for seconds and asked if we could put it in the regular dinner rotation

Ingredients

• Ground beef: look for an eighty five percent lean blend for flavor and easy browning
• Garlic paste: melds into the beef and sauce without any harsh raw bites select a tube in the refrigerated produce section for convenience
• Ginger paste: adds warm brightness helps balance the richness find it next to the garlic paste
• Coleslaw mix: a bagged mix of shredded cabbage and carrots saves chopping and wilts perfectly for that classic egg roll texture
• Baby bok choy: tender greens and delicate crunch choose crisp leaves with no dark spots or bruising
• Matchstick carrots: pre cut for convenience and extra sweetness always pick carrots with a bright orange color
• Soy sauce: the foundation for savory flavor choose reduced sodium to control saltiness
• Hoisin sauce: gives the signature takeout taste look for a glossy dark sauce in the international aisle
• Sesame oil: brings a nutty depth to the dish make sure your bottle smells fresh and toasty
• Rice vinegar: adds a slight tang to lift the flavors opt for unseasoned for best control over sweetness
• Green onions: fresh sharp bite slice from the root up and use both green and white parts for best flavor
• Salt and pepper: finish to taste always start with a little and adjust at the end
• Sriracha and sesame seeds: garnish as desired these are optional but a little heat and crunch make the dish pop

Instructions

Brown the Beef:

Add ground beef to a large deep skillet and cook over medium heat breaking it up with a spoon for about eight minutes until no pink remains Be patient and let it brown in spots for extra flavor Drain off any excess fat

Build the Aromatics:

Return the cooked beef to the skillet Add garlic paste and ginger paste Stir constantly over medium low heat for one minute until their aroma is strong but not burnt This creates the flavor foundation for your bowl

Combine the Vegetables and Sauces:

Add coleslaw mix chopped bok choy and matchstick carrots into the pan Pour in soy sauce hoisin sauce sesame oil and rice vinegar Stir very well to distribute everything evenly through the beef

Simmer to Perfection:

Continue cooking over medium low heat stirring occasionally for ten to fifteen minutes You want the coleslaw mix thoroughly wilted and everything hot and saucy

Finish and Serve:

Take off the heat Scatter sliced green onions over the top Taste and add salt and pepper if needed Transfer to bowls and top with sriracha and sesame seeds if you like for a finishing touch

I am especially partial to sesame oil in this recipe Its unique aroma reminds me of family dinners growing up and every time I drizzle a little extra just before serving it takes me right back to my mom’s kitchen

Storage Tips

Keep leftovers in an airtight container in your fridge for up to three days For best texture reheat in a skillet over medium heat stirring until just warm This keeps the veggies from getting too soft

Ingredient Substitutions

You can swap the beef for ground turkey chicken pork or even plant based crumbles If bok choy is not available try Swiss chard or just double the coleslaw mix If hoisin sauce is hard to find a little extra soy sauce plus a drizzle of honey and a dash of five spice powder makes a nice substitute

Serving Suggestions

Spoon the egg roll mixture over steamed jasmine rice for a heartier meal For an even lighter option serve over cauliflower rice or toss onto a bed of crunchy romaine Add a handful of crispy wonton strips or chow mein noodles on top for crunch

Cultural Context

This dish is a playful nod to Chinese American egg rolls which are famous for their crisp shells and savory fillings Instead of wrapping and frying I combine all the key flavors in one skillet making it quicker and lighter while still capturing that takeout joy

Seasonal Adaptations

Swap in shredded Brussels sprouts for cabbage in the fall Add diced bell peppers or snap peas in the spring for extra crunch Toss in thinly sliced mushrooms during winter for more umami When spring hits I always reach for local snap peas which bring a sweet crunch

Success Stories

My friend tried this recipe with ground turkey and managed to get her picky toddler to eat two servings She loves how hassle free it is and how she can pack extra veggies in without much fuss It has become a regular family favorite for both of us

Freezer Meal Conversion

Let the egg roll filling cool then spoon into freezer safe bags and flatten them for quick thawing Lay them flat in the freezer for up to two months Thaw overnight in the fridge and reheat in a nonstick pan adding a splash of water as needed until hot

I learned to always keep a tube of garlic paste in my fridge It saves time and blends right into dishes like this without any harsh bites

Common Recipe Questions

→ Can other meats be used?

Yes, ground pork, chicken, turkey, or venison are great substitutes for beef in this dish.

→ Is this dish spicy?

It is not spicy, but you can add heat with sriracha or another hot sauce as desired.

→ How can I add more crunch?

Chow mein noodles, won ton strips, or tortilla strips add extra texture on top.

→ Can bok choy be substituted?

Regular bok choy, Swiss chard, or extra coleslaw mix work well if baby bok choy is unavailable.

→ Where do I find garlic and ginger paste?

Look in the refrigerated produce section near fresh herbs. Jarred alternatives also work fine.

→ How should leftovers be stored?

Keep in an airtight container in the fridge for up to three days. Reheat in a microwave or skillet.