20-Minute Keto Egg Roll in a Bowl

A keto egg roll in a bowl with stir-fried ground meat, shredded cabbage, green onions, and sriracha sauce, garnished with sesame seeds. Served with chopsticks on a wooden board, plus small bowls of green onions and sesame seeds on the side.

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20-Minute Keto Egg Roll in a Bowl

This Keto Egg Roll in a Bowl has saved me on a busy weeknight more times than I can count. Savory ground beef, punchy ginger, tender cabbage, and sesame oil come together in one skillet for all the flavor of your favorite egg roll, without the wrapper. It’s fast, flavorful, and the kind of keto recipe that quickly becomes part of your weekly rotation

Prep Time5

Cook Time15

Total Time20

Course: Main

Cuisine: American, Asian

Diet: Gluten Free

Servings:

Calories: 385.5kcal

Author: Wendy Polisi

Equipment

Large Skillet

Ingredients

1 pound ground beef
1 teaspoon sea salt
1 clove garlic minced
1 tablespoon fresh ginger or 1 teaspoon ground
2 tablespoons sesame oil
10 ounces coleslaw mix
¼ cup coconut aminos
1 tablespoon sriracha
2 tablespoons chicken broth optional
For serving: ground pepper green onions, sesame seeds

Instructions

Heat a large skillet to medium-high heat. Add the ground beef, and break it up with the back of a spoon. Sprinkle with salt and stir to distribute. Cook until the beef is browned.
Add the garlic and fresh ginger and stir for 30 seconds.
Create space in the center of the skillet, and add the sesame oil. Tilt the pan to distribute, then add the coleslaw mix, coconut aminos, and sriracha.
Cook for about 5 minutes, or to desired doneness, adding chicken broth as needed.
Sprinkle with freshly ground black pepper and serve warm with sliced green onions and sesame seeds.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days, making it perfect for meal prep. Reheat in the microwave or on a skillet.

Nutrition