Twenty minutes. One pan. This beef egg roll in a bowl is my go-to when I want something that tastes like takeout but costs a fraction of the price and takes less time than waiting for delivery. Ground beef, cabbage, carrots, garlic are all cooked down in one pan with a teriyaki glaze.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
If you only have 20 minutes to feed your family, make this! Its a great way to feed your family veggies and it's so easy to make.
Serve over jasmine rice or keep it low-carb and eat it as-is. I love adding a fried egg on top or serve as a lettuce wrap. The options are endless.
Jump to:
How to make beef egg roll in a bowl (VIDEO)
The only wok you'll ever need...
I have been using this wok for years and honestly it is the best ever! If you want a wok that will last a lifetime, this is the one.
This dish goes great with
- Steamed jasmine rice, the perfect base
- With lettuce for lettuce wraps
- Sliced cucumbers on the side for crunch and freshness
- With a fried egg on top!
How to make (PICTURES)
- Step 1: In a large wok or skillet over medium-high heat, add the ground beef. Season with salt and pepper. Break it up as it cooks and let it brown fully, until the juices have evaporated and the beef develops crispy, caramelized edges. Do not rush this step.
- Step 2: Add the veggies.
- Step 3: Add the sauces: teriyaki sauce, honey, chili crisp, and sesame oil.
- Step 4: Toss until cooked.
Substitutions
Ground beef → ground pork is most traditional; ground turkey is leaner and works great
Fresh cabbage → a bag of store-bought coleslaw mix cuts prep time nearly in half
Similar recipes
Looking for other recipes like this? Try these:
Other recipes you need to check out
Hate ads?
Beef Egg Roll in a Bowl in 20 Minutes
Ingredients
Equipment
Method
- In a large wok or skillet over medium-high heat, add the ground beef. Season with salt and pepper. Break it up as it cooks and let it brown fully, until the juices have evaporated and the beef develops crispy, caramelized edges. Do not rush this step.1 lb ground beef
- While the beef cooks, whisk together the teriyaki sauce, honey, chili crisp, and sesame oil in a small bowl. Set aside.½ cup teriyaki sauce store-bought or use my homemade version, 1 tablespoon honey, 1 tablespoon sesame oil, 1 tablespoon chili crisp optional, 1 tablespoon vegetarian oyster sauce
- Once the beef is crispy and the fat has rendered, add the onion, garlic, carrots, and bell pepper to the pan. Saute for 2 to 3 minutes, stirring frequently.2 carrots, 1 onion, 1 tablespoon garlic, 1 bell pepper
- Add the cabbage and stir everything together. Cook for another 2 to 3 minutes until the cabbage is just wilted but still has a little bite.½ cabbage, sliced thinly
- Pour the teriyaki glaze over the beef and vegetables. Toss to coat. If the pan looks dry, add a splash of water or stock. Cook for 1 more minute until everything is glazed and glossy.
- Serve immediately over cooked rice. Garnish with sesame seeds and green onions.Cooked rice for serving, Optional: sesame seeds and green onions for garnish
Notes
- Buy a coleslaw bag from the grocery store. It saves you from shredding an entire head of cabbage. It is the shortcut I use every single time.
- Ground beef releases a lot of fat and juice. Let it cook until the juice evaporates and you're left with crispy beef.
- High heat is your friend. Cook this over medium-high heat so the beef gets a little caramelized and the cabbage wilts quickly instead of steaming and getting watery.
- Taste as you go. Add more sauce if needed. Make it yours.
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platforms
Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Leave a Reply