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One-Pan Egg Roll in a Bowl

  • Author: Kristin Dovbniak
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4


For beef:
avocado oil (as needed)
1 lb ground beef
sea salt, cracker pepper and powdered ginger to taste

1 tbsp sesame oil
1 onion, sliced or diced
10 oz mushrooms, sliced
2 cloves garlic, minced
1″ ginger (about 1 tsp) grated
2 green onions, sliced thin
1 12-16 oz bag slaw mix (I like broccoli slaw, but any will do!
sea salt to taste
1 tbsp coconut aminos (more as needed; can use tamari or soy sauce- but it will be less sweet!)
splash rice vinegar to taste


    1. Heat a drizzle of olive or oil in a large saute pan or wok.

    1. Add beef, season with salt, pepper and ginger if desired and cook until no longer pink. Remove from pan.

    1. To the same pan, add a drizzle of sesame oil and heat to medium-high.

    1. Add in onions and mushrooms and cook until softened. Stir in garlic and ginger until combined, about 10-15 seconds.

    1. Add in slaw mix, season and cook until starting to wilt. Add in beef, green onions, coconut aminos and a splash of rice vinegar.

    1. Let cook another couple of minutes, season to taste and serve with extra green onions, over rice or alone!