This Beef Egg Roll in a Bowl recipe is a fun twist on your favorite takeout food. It is easy, tasty and makes a delicious weeknight dinner.
A FUN AND TASTY WEEKNIGHT DINNER RECIPE
I love a good egg roll recipe. I have found that I also really like them deconstructed, just like my Chicken Egg Roll in a Bowl. No wrapping or rolling necessary! This beef version is just as good but with slightly different flavors. Beef Egg Roll in a Bowl is a perfect meal to make any night of the week as a side dish or a main dish depending on how you want to serve it. With flavorful ingredients, you really can’t go wrong with this easy to make and easy to eat recipe. If you are looking for a simple but fun weeknight meal, then you need to make this Beef Egg Roll in a Bowl recipe!
FREQUENTLY ASKED QUESTIONS:
With this recipe I obviously used ground beef but you can also use ground pork, turkey, chicken or venison with this.
No. If you want to add some heat then use my suggestion of pouring a little Sriracha on it when serving.
There is salt in this recipe because of the soy sauce. I encourage you to start with a little then add as you go until you get the flavor you enjoy. You can always sprinkle on a little more when serving. A reduced soy sauce can also be used as I used here.
You could add in some won ton strips, tortilla strips or chow mein noodles. Won ton and tortilla strips are usually found near the salad dressings and salad toppings in your grocery store. Chow mein noodles will usually be food near the other Asian foods.
If you aren’t familiar, bok choy is a Chinese cabbage. You can leave it out if you prefer or maybe substitute with some Swiss chard or just use regular bok choy if you can find that. If you really want more veggies in this recipe, you could also chop up some broccoli into small bite-sized pieces.
I have started using these pastes a lot more recently because they combine so well into a lot of dishes and you aren’t crunching down on bites of ginger and garlic (which have very strong flavors.) The pastes are going to be found in the refrigerated aisle near the fresh herbs (generally where the bagged salads are located.) They have to be kept refrigerated at all times. However, if you can’t find them, just use the jarred stuff.
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just place your portions in a microwave safe bowl or in a skillet until heated through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground beef
- garlic paste
- ginger paste
- coleslaw mix
- baby bok choy
- matchstick carrots
- soy sauce
- hoisin sauce
- sesame oil
- rice vinegar
- green onions
- salt & pepper (optional)
HOW TO MAKE BEEF EGG ROLL IN A BOWL:
Add the ground beef to a large, deep skillet. Brown and crumble over medium heat, stirring frequently. Once cooked, drain any excess grease. Add the cooked beef back to the skillet then add the garlic and ginger paste and cook for one minute over medium-low heat, stirring constantly.
Add the coleslaw mix, chopped bok choy, carrots, soy sauce, hoisin sauce, sesame oil, and vinegar. Stir to combine.
Cook for another 10 to 15 minutes over medium-low heat until the cole slaw is soft. Top with scallions and season with salt and pepper to taste.
Transfer to serving bowls and drizzle with sriracha and sesame seeds, if desired.
CRAVING MORE RECIPES?
- Hamburger Ramen Noodle Skillet
- Chicken Egg Roll In A Bowl
- Ham Fried Rice
- Beef Fried Rice
- Air Fryer Orange Chicken
- Honey Garlic Chicken
- Beef Fried Rice
- Air Fryer General Tso’s Chicken
- Easy Sesame Chicken
- No-Fuss Vegetable Stir Fry
- Vegetable Fried Rice
- Chicken Teriyaki
- Crock Pot Sweet and Sour Chicken
- Chicken Lo Mein
- Asian Ramen Salad
Beef Egg Roll in a Bowl (+Video)
- 1 pound ground beef (or pork, chicken, turkey)
- 1 tablespoon garlic paste
- 1 teaspoon ginger paste
- 16 ounces bag coleslaw mix
- 1 baby bok choy chopped
- ½ cup matchstick carrots
- ⅓ cup reduced sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 whole green onions chopped
- salt and pepper, to taste
- Sriracha (optional) for serving
- sesame seeds (optional) for serving
- Add the ground beef to a large deep skillet. Brown and crumble the beef over medium heat, stirring frequently.
- Drain any excess grease. Place the beef back into the skillet then add the garlic and ginger paste and cook for one minute over medium-low heat, stirring constantly.
- Add the coleslaw mix, chopped bok choy, carrots, soy sauce, hoisin sauce, sesame oil, and vinegar. Stir until combined.
- Cook for another 10 to 15 minutes over medium-low heat until the cold slaw is soft. Top with scallions and season with salt and pepper, to taste.
- Transfer to serving bowls and drizzle with sriracha and sesame seeds, if desired.
- Any ground meat can be used in this recipe.
- I used a reduced sodium soy sauce for this recipe but you can use regular soy sauce.
- This can easily be doubled to serve more people.
- For a bit of crunch you could add in some tortilla strips or chow mein noodles. Tortilla strips are usually found near the salad dressings and salad toppings in your grocery store. Chow mein noodles will usually be food near the other Asian foods.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.