Beef Egg Roll in Bowl

Beef Egg Roll in a Bowl packs all the crave-worthy flavors of classic takeout egg rolls into one simple skillet meal. Skipping the rolling and frying makes this a speedy weeknight option with the bold satisfaction of ginger, garlic, and savory beef. It is a recipe I reach for when I want something hearty yet light on prep and cleanup.

My family started requesting this dish after a long day at soccer practice it became an instant favorite thanks to how quickly I can get everything on the table and how not a bite is ever left behind.

Ingredients

• Ground beef: Look for eighty five percent lean for flavor and less grease It brings hearty richness and soaks up the seasonings
• Garlic paste: Delivers deep flavor without mincing You can find it in the refrigerated produce section Look for one with only garlic and oil for pure taste
• Ginger paste: Provides zing and warmth Choose a paste with a fresh sharp aroma
• Coleslaw mix: Makes things fast and adds color and crunch Bagged mix with shredded cabbage and carrots is perfect
• Baby bok choy: Brings delicacy and extra greens Chop off the root ends and rinse well Use regular bok choy or Swiss chard if needed
• Matchstick carrots: Offer sweetness and texture Precut carrots are convenient and blend right in
• Soy sauce: Lends salt and umami Try reduced sodium for more control over saltiness and look for naturally brewed bottles for best depth
• Hoisin sauce: Gives a touch of sweetness and complexity Pick a glossy dark hoisin without corn syrup if possible
• Sesame oil: A finishing touch that adds nutty aroma Use toasted sesame oil for greatest flavor
• Rice vinegar: Balances the salty and rich notes with brightness Choose unseasoned rice vinegar to avoid extra sugar
• Green onions: Sprinkle on for a fresh bite Pick firm stalks with no wilting
• Salt and pepper optional: Adjust as you like Start small and taste before adding more
• Sriracha and sesame seeds optional: Add these at the end to boost flavor and offer a little heat and crunch

Instructions

Begin Cooking the Beef:

Add the ground beef to a large deep skillet Crumble and cook over medium heat stirring often for about eight minutes or until the beef is browned and cooked through Drain off any excess grease to avoid sogginess

Build the Flavor Base:

Return the drained beef to the skillet Lower heat to medium low Add garlic paste and ginger paste Stir constantly for about one minute letting the pastes release their aroma and blend with the beef You should smell the fragrance right away

Add the Vegetables and Sauces:

To the skillet add the coleslaw mix chopped baby bok choy matchstick carrots soy sauce hoisin sauce sesame oil and rice vinegar Stir thoroughly so everything is coated and mixed Beef should be evenly distributed so each bite is flavorful

Simmer and Soften:

Keep on medium low heat Cover the skillet and cook for another ten to fifteen minutes stirring occasionally until the slaw and bok choy have softened to your liking Taste and check the texture as some prefer their cabbage with a bit of crunch

Finish and Serve:

Sprinkle green onions over the top Season with salt and pepper as needed For serving scoop into bowls and drizzle with sriracha and sprinkle with sesame seeds if you enjoy some heat and crunch This step adds color and a punch of extra flavor

My favorite part is always the baby bok choy It wilts into silky green ribbons and reminds me of the Chinese takeout nights my dad used to treat us to He always said the secret to great flavor is a good mix of ginger and green onions

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days The flavors meld and deepen as it sits To reheat use a skillet over medium heat for best texture or the microwave for convenience If the bowl seems dry just add a splash of water or soy sauce

Ingredient Substitutions

You can use ground turkey chicken pork or even plant based crumbles in place of the beef Regular bok choy or Napa cabbage swaps in for baby bok choy Hoisin sauce can be replaced with a mixture of two parts soy sauce and one part honey plus a sprinkle of Chinese five spice if you have it

Serving Suggestions

Serve as a main for two to four people or as a side for a larger spread Try spooning some over steamed rice or with a side of stir fried noodles For added crunch sprinkle wonton strips or chow mein noodles on top If you like heat add Sriracha or chili crisp at the table

Cultural and Historical Context

Egg rolls have roots in Chinese American cuisine The filling typically includes savory meats cabbage carrots and ginger This deconstructed version draws on those same flavors making a skillet meal that feels comforting and familiar It is great for those who crave takeout but want something made at home

Seasonal Adaptations

Swap in shredded Brussels sprouts for cole slaw in winter Add chopped bell pepper or snap peas in the spring and summer Try a dash of lime juice instead of vinegar during citrus season

Success Stories

My friend made this for a week of meal prep and said it held up wonderfully in the fridge Another reader swapped in plant based protein and still raved about the flavor Even my picky nephew asked for seconds which I count as a major win

Freezer Meal Conversion

Let the finished bowl cool fully before transferring to freezer containers It stores well for up to two months Thaw overnight in the refrigerator Reheat gently on the stove with a splash of soy sauce to freshen it up

Whether you are making this for a busy weeknight or meal prepping ahead the flavors will have everyone asking for seconds. Enjoy all the goodness of takeout egg rolls in one easy skillet bowl.

Common Recipe Questions

→ Can I use a different ground meat?

Yes, ground pork, chicken, turkey, or even venison all work well with these flavors.

→ How can I make it spicy?

Drizzle sriracha or your favorite hot sauce over the finished dish for added heat.

→ Is this dish salty?

Soy sauce brings some saltiness, but you can use reduced-sodium versions and season to taste.

→ How do I add crunch?

Top with won ton strips, tortilla strips, or chow mein noodles for extra texture.

→ What if I can't find baby bok choy?

Swap for regular bok choy, Swiss chard, or simply omit it and add more coleslaw mix.

→ Where do I find garlic and ginger paste?

Look for these in the refrigerated produce section, near fresh herbs and bagged salads.

→ How do I store leftovers?

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