One Pan, No Mess: How to Master the Viral Beef Egg Roll in a Bowl Recipe

Even if you aren’t really a fan of Asian cuisine, it’s likely you still enjoyed some of its most popular dishes that often seem too complicated to be prepared in an ordinary kitchen. However, it’s just an illusion that this recipe for the beef egg roll will definitely debunk — the dish doesn’t require exotic ingredients, but turns out delicious and unusual in taste.

Here’s what you need: 1 pound of ground beef (you can use beef with a fat content of 80/20 for a richer flavor, or a leaner cut), 1 head of cabbage (you can use a pre-shredded coleslaw mix), ½ of a red onion, 1 tbsp of ginger paste, 1 tbsp of minced garlic, 2 tbsp of soy sauce, 2 tbsp of oyster sauce, 1 tbsp of sesame oil, 2 tbsp of rice vinegar.

Chop the cabbage, grate the carrots, and finely chop the onion. You can use a pre-chopped salad mix or pre-grated carrots to speed up the process.

Preheat the grill to medium heat (about 375°F). Brush the surface with a little oil and let it heat up.

Place the ground beef on the hot surface and let the bottom brown for 2–3 minutes before flipping. Repeat on the other side. Break up the meat and cook until it is no longer pink.

Add the chopped vegetables to the meat so they soften slightly. Mix the vegetables and ground beef together.

Add the ginger paste, garlic, soy sauce, oyster sauce, sesame oil, and rice vinegar. Stir to combine and taste. If necessary, add more soy sauce for saltiness or rice vinegar for sourness.

Serve in a bowl with the sauce, toasted sesame seeds, and chopped green onions.