Keto Egg Roll in a Bowl
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
212 kcal
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Course
Main Course
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Cuisine
Asian
Keto Egg Roll in a Bowl
Description
This recipe starts by browning ground beef in olive oil, seasoned simply with salt and pepper. Garlic and fresh grated ginger are added for aromatic depth and sautéed briefly. Shredded red and white cabbage and grated carrot are then stirred in with coconut aminos and apple cider vinegar, cooking just a few minutes until the vegetables soften yet retain some bite.
Sesame oil is stirred in last to lend a toasted, nutty aroma, and optional chili flakes provide a mild heat. The dish is garnished with sliced spring onions and sesame seeds for freshness and texture. The combination imitates the savory filling of a traditional egg roll but without the carb-heavy wrapper, suitable for low-carb diets.
Serving this dish with a fried egg adds richness and protein. Leftovers store well refrigerated for up to four days or freeze for longer. The flavors develop further with resting, making this bowl a convenient and flavorful option for a satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef 450g / 16oz
- salt to taste
- black pepper to taste
- 3 garlic 12g, large cloves
- 3 tablespoon ginger grated
- 1 ¾ cups red cabbage shredded (135g)
- 2 cups cabbage shredded (170g, white
- 1 carrot grated (35g)
- 2 tablespoon coconut aminos or soya sauce / tamari
- 1 teaspoon apple cider vinegar (omit if using soy or tamari)
- 1 tablespoon sesame oil toasted
- pinch red chili flakes
To Serve
- 2 spring onions sliced (10g, small, or scallions
- 1 teaspoon sesame seeds highly recommended
Instructions
- Heat the olive oil In a non-stick frying pan or skillet. Fry the ground beef on a medium heat until browned, approximately 5 - 6 minutes. Season with salt and pepper.
- Push the beef to one side of the pan. Add the garlic and ginger and simmer for 1 minute until fragrant. Mix through the beef.
- Add the shredded cabbage, carrot, coconut aminos and apple cider vinegar and cook for about 2 - 3 minutes until the cabbage softens but still retains a bite. Turn off the heat and stir through the toasted sesame oil and optional chili. Adjust seasoning to taste.
- Top with spring onions and sesame seeds.
Notes
- This recipe contains approximately 7.3g net carbs per serving and makes about 4 servings of around 1 cup each.
- Store leftovers in an airtight container in the fridge for up to four days or freeze up to three months.
- Adding a fried egg on top adds extra protein and richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Total Carbohydrates | 10.1g | 3% |
| Protein | 25.1g | 50% |
| Fat | 8.7g | 13% |
| Saturated Fat | 1.9g | 10% |
| Fiber | 2.8g | 11% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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