Keto Egg Roll in a Bowl (Stovetop or Instant Pot)
This Keto Egg Roll in a Bowl is an addictingly tasty one-pan dinner that can be ready in no time using your stovetop or Instant Pot! If you love egg rolls or any Chinese takeout, this recipe will surely become a favorite! Made without an egg roll wrapper, this dinner is easy, much lower in carbs, and full of flavor.
Servings: 6
Calories: 250kcal
Ingredients
- 1 lb ground beef (or ground pork)
- 1/2 small onion diced
- 1 small cabbage shredded
- 3 garlic cloves minced
- 1/2 cup beef broth
- 1/3 cup Bragg's Aminos
- 3 tablespoons butter
- 3/4 tsp ground ginger
- salt and pepper to taste
- 1 tbsp Toasted Sesame Oil (optional)
Instructions
How to Make on Stovetop:
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion to the skillet. Cook, breaking up the beef with a spatula, until the beef is browned and the onion is softened.
- Add the minced garlic to the skillet and cook for 30 seconds more.
- Drain any excess grease from the skillet.
- Add the shredded cabbage, beef broth, Bragg's Aminos, butter, and ground ginger to the skillet. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to medium and simmer for 15-20 minutes, or until the cabbage is tender and the liquid has reduced.
- Season with salt and pepper to taste.
- Serve immediately, drizzled with toasted sesame oil and garnished with chopped scallions (optional).
How to Make in the Instant Pot:
- Set your pressure cooker to the "sauté" function. Add a tablespoon of oil to the pot. Add the ground beef (or ground pork), diced onion, and minced garlic to the pot. Cook, breaking up the meat with a spatula, until the beef is browned and the onion is softened. Drain any excess grease from the pot.
- Add the shredded cabbage, beef broth, Bragg's Aminos, butter, and ground ginger to the pot. Stir to combine.
- Close the lid and set the pressure cooker to the "high pressure" setting. Cook for 3 minutes.
- Once the 3-minute cooking cycle is complete, release the pressure quickly by moving the steam release valve to the "venting" position.
- Once the pressure has been released, carefully remove the lid from the pot. Stir the mixture to combine.
- If there is still a lot of liquid in the bottom of the pot, set the pressure cooker to the "sauté" function and cook for another 2-3 minutes or until the liquid has reduced to your liking.
- Serve the keto egg roll in a bowl immediately, garnished with chopped scallions and a drizzle of sesame oil (optional).
Notes
The nutritional information provided is based on 6 servings divided evenly.
Tips:
- Use a sharp knife to dice the onion and mince the garlic. This will help them cook evenly and prevent them from burning.
- Don't overcook the cabbage. It should still be slightly crunchy when the dish is finished cooking.
- Taste the dish before serving and adjust the seasonings as needed.
- Serve the dish immediately. This will help to prevent the cabbage from getting soggy.
- If you want to make the dish ahead of time, simply cook according to the instructions and then let it cool completely. Store the dish in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the dish on the stovetop or in the microwave.
- Get creative with your garnishes! In addition to chopped scallions and sesame oil, you could also garnish the dish with shredded carrots, chopped peanuts, or even a dollop of guacamole.
Nutrition
Calories: 250kcal | Carbohydrates: 9g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 1045mg | Potassium: 505mg | Fiber: 4g | Sugar: 6g | Vitamin A: 323IU | Vitamin C: 57mg | Calcium: 83mg | Iron: 2mg