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A person holding a spoonful of a dish with minced meat, scrambled eggs, and chopped green onions.
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4.70 from 20 votes

Ground Beef Egg Roll in a Bowl (Crack Slaw Recipe)

This ground beef egg roll in a bowl is a delicious one-pan meal you can make in 30 minutes or less! It tastes like all the best parts of Chinese take-out but without the egg roll wrapper. This recipe is also keto, low-carb, gluten, and dairy-free, with optional soy.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Keyword: crack slaw, egg roll in a bowl recipe
Servings: 4
Calories: 395kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

Instructions

  • Heat coconut oil in a large skillet over medium-low heat. Add garlic and ginger, cook 1-2 minutes.
  • Thinly slice cabbage or open a bag of coleslaw mix and add to the skillet. Toss to coat in oil. Stir fry for 5 minutes until softened.
  • Add Keto Soy Sauce or aminos, raise heat to medium-high. Continue cooking for 3 more minutes as liquid reduces, stirring occasionally.
  • Add ground beef. Break apart any chunks with a spatula. Stir fry until lightly browned.
  • Crack the eggs in a small bowl and whisk. Push cabbage and beef to the side of the skillet. Pour the eggs on the exposed pan surface. Scramble in place by pushing in with a spatula as the sides begin to cook.
  • Break apart the eggs and combine everything together in the skillet.
  • Toss with sesame seed oil.
  • Divided into portions and garnish each with green onions and sesame seeds.

Video

Notes

  • Taste while cooking and adjust the seasoning as you like best. 
  • Add cabbage in batches. If it doesn't all fit in the pan at first, add half then let it cook down a bit, before adding the rest.
  • The texture of the cabbage should be tender yet slightly crisp (al dente). Overcooking can make the dish soggy.
Serve: This is intended to be a one-pan meal. If you need to stretch it more, pair with rice, noodles, lettuce (to make lettuce wraps), salads, or edamame.
Store: Store leftovers in an airtight container and keep them in the fridge for 3 to 5 days or in a freezer-safe bag or container and keep in storage in the freezer for up to 4 weeks.

Nutrition

Calories: 395kcal | Carbohydrates: 8g | Protein: 22g | Fat: 31g | Saturated Fat: 12g | Sodium: 99mg | Fiber: 3g | Net Carbohydrates: 5g
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