Egg Roll in a Bowl (Ground Beef)

A 15-minute egg roll in a bowl with coleslaw mix, ground beef, and a savory Asian sauce. One pan, no chopping, high protein, and great for meal prep.

Course dinner, Lunch, Main Course

Cuisine American, Asian, Chinese

Diet Low Lactose

Keyword comfort food, egg roll in a bowl, ground meat, one pan, quick

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 351

Crack the eggs into a medium bowl and whisk until smooth.
Heat a large, high sided skillet or flat bottomed pot over medium heat.
Add 1 teaspoon of oil, the whisked eggs, and ¼ teaspoon salt. Cook until soft scrambled, stirring often, about 2-3 minutes. Remove to a bowl and set aside.
Turn the heat to medium high. To the same pan (no need to clean it first) add 1 teaspoon oil, the ground beef, and ¼ teaspoon of salt.
Break the meat into small pieces and cook until browned and just cooked through, about 3-5 minutes.
Add the garlic and ginger, and cook until fragrant, about 1 minute, stirring constantly.
Add the coleslaw mix, soy sauce, sriracha, sesame oil, hoisin sauce, and edamame.
Cook until the slaw mix has wilted and the edamame has warmed through, about 2-3 minutes. Add the cooked egg, stirring to combine. Taste and adjust season if desired.

Optional Topping: chopped green onions, sesame seeds, sriracha.
No-Chop: Make fully no-chop by using pre-minced garlic and a tube or frozen cubes of minced ginger.
Coleslaw: Coleslaw mix can come in a lot of different sized bags - I use a 12 ounce bag which is around 5 cups, but you can add more or less, depending on what you prefer.
Gluten Free: Use gluten-free tamari and gluten-free hoisin sauce, or skip the hoisin sauce altogether.