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Keto Ground Beef Egg Roll in a Bowl – A Fast, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb ground beef (80/20 or 85/15 for best flavor)
  • 2 tbsp avocado oil (or olive oil)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 1 small green cabbage, thinly sliced (about 6 cups), or use a 14–16 oz bag of coleslaw mix
  • 1 medium carrot, julienned or grated (optional; still low-carb in small amounts)
  • 3 tbsp tamari or coconut aminos (use tamari for gluten-free, coconut aminos for soy-free)
  • 1 tbsp rice vinegar (unseasoned)
  • 1–2 tsp toasted sesame oil
  • 1–2 tsp sriracha or chili garlic sauce (optional for heat)
  • 1/2 tsp white pepper (or black pepper)
  • Salt, to taste
  • 2 green onions, sliced
  • 1 tbsp sesame seeds (optional, for garnish)
  • Optional add-ins: a beaten egg (scrambled into the pan), mushrooms, or a splash of fish sauce for depth

Method
 

  1. Prep your veggies. Slice the cabbage thinly, grate the carrot, mince the garlic, and grate the ginger. Keep everything within reach to make the cooking smooth and fast.
  2. Brown the beef. Heat a large skillet or wok over medium-high heat. Add 1 tbsp oil, then the ground beef. Break it up with a spatula and cook until browned with crispy edges, about 5–7 minutes. Season lightly with salt and pepper.
  3. Drain if needed. If there’s a lot of grease, spoon off excess fat, leaving about a tablespoon in the pan for flavor.
  4. Sauté aromatics. Push the beef to one side. Add the remaining 1 tbsp oil to the empty space, then add the onion. Cook 2 minutes, then stir in garlic and ginger for 30–60 seconds, until fragrant.
  5. Add cabbage and carrot. Toss in the cabbage and carrot. Stir-fry 4–6 minutes until the cabbage softens but stays a bit crisp. Avoid overcooking—it should have a crunch like a real egg roll filling.
  6. Build the sauce. Stir in tamari or coconut aminos, rice vinegar, sesame oil, and sriracha if using. Mix well so the sauce coats everything. Taste and adjust salt, heat, and tang.
  7. Optional egg step. Make a small well in the center, add a beaten egg, and scramble until just set. Fold into the mixture. This adds extra protein and that “egg roll” vibe.
  8. Finish and garnish. Turn off the heat. Stir in green onions and sprinkle with sesame seeds. Serve hot.