Egg Roll Stir-Fry: A One-Pan Copycat of Your Favorite Takeout

All the bold, savory flavors of a crispy egg roll—cabbage, carrots, garlic, ginger, and seasoned beef—but in hearty stir-fry form. This easy weeknight dish skips the frying and delivers maximum flavor in under 30 minutes. Serve it over rice, noodles, or enjoy it straight from the pan for a low-carb meal that’s crunchy, juicy, and totally satisfying.

Why You’ll Love This Recipe

This isn’t just another ground beef recipe—it’s takeout magic made healthy. Inspired by the filling of a classic Chinese-American egg roll, this one-pan stir-fry layers tender beef with crisp cabbage, sweet carrots, and aromatic seasonings for a dish that tastes like your favorite restaurant order—without the grease or wait.

Perfect for:

• Busy weeknights
• Meal prep (reheats beautifully)
• Low-carb or keto-friendly dinners (skip the rice!)
• Feeding a hungry family

Ingredients

For the Stir-Fry

• 1½ lbs (680g) ground beef (80/20 recommended)
• 2 tbsp sesame oil, divided (plus extra for drizzling)
• 1 cup (150g) chopped onion (~1 medium)
• 3 tsp minced garlic (~3 cloves)
• 2 tsp ginger paste (or freshly grated ginger)
• 1 (14 oz / 400g) bag coleslaw mix (shredded cabbage & carrots)
• ¼ cup (60ml) soy sauce (low-sodium if preferred)

For Serving & Finish

• 4–6 green onions, thinly sliced (for garnish)
• Cooked white rice, brown rice, or rice noodles (optional)
• Sesame seeds or chili flakes (optional toppings)

Step-by-Step Instructions

1. Brown the Beef

In a large skillet, wok, or Dutch oven over medium-high heat:

• Heat 1 tbsp sesame oil.
• Add ground beef, breaking it apart with a spoon.
• Cook 5–7 minutes, until fully browned and no pink remains.
• Drain excess fat if desired.

Transfer beef to a plate and set aside.

2. Sauté the Aromatics

• Add remaining 1 tbsp sesame oil to the same pan.
• Add chopped onion and sauté 3–4 minutes, until softened and lightly golden.
• Stir in garlic and ginger, cooking 1–2 minutes more until fragrant—don’t let garlic burn!

3. Cook the Vegetables

• Add coleslaw mix (or cabbage and carrots).
• Stir well to coat with oil and aromatics.
• Cook 6–8 minutes, stirring occasionally, until vegetables are tender-crisp and slightly wilted.

4. Combine & Season

• Return cooked beef to the pan.
• Pour in soy sauce and stir to combine.
• Cook 2–3 minutes more, tossing everything together so flavors meld.

5. Garnish & Serve

• Remove from heat.
• Stir in most of the green onions, reserving some for topping.
• Serve hot:

Option 1: Over steamed rice or noodles
Option 2: As a standalone bowl (great for low-carb!)
Option 3: In lettuce wraps for a fresh crunch

Garnish with extra green onions, sesame seeds, or a pinch of red pepper flakes for heat.

You Must Know

• Use real sesame oil —it adds deep, nutty flavor (not for high-heat frying).
• Don’t overcrowd the pan —if needed, work in batches for better browning.
• Coleslaw mix saves time —pre-shredded and already includes carrots.
• Leftovers taste better! Flavors deepen overnight.
• Reheats perfectly —just add a splash of water when warming.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat on the stove (best texture) or microwave (quick fix).
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style in a large skillet for rustic charm.
• Great for lunchboxes (reheat safely).
• Double the batch and freeze half for future comfort.
• Pair with egg drop soup or homemade dumplings.

Cultural Context

Inspired by American-Chinese takeout classics, this recipe brings the beloved flavors of egg rolls into a faster, healthier format. Found at dinner tables, potlucks, and meal-prep containers alike, it honors tradition while embracing modern life—because sometimes, the best food is the kind you can make while the kids do homework.

Pro Tips

• Double the recipe? Yes—perfect for freezing or feeding a crowd.
• Want more veggies? Toss in bell peppers, mushrooms, or bean sprouts.
• Make ahead: Chop veggies and store in the fridge 1–2 days ahead.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen coleslaw mix?
A: Yes—but thaw and drain well first to prevent sogginess.

Q: Why did my stir-fry turn out watery?
A: Likely due to wet cabbage or undercooking. Cook uncovered to evaporate moisture.

Q: Is this gluten-free?
A: Only if using GF soy sauce/tamari and verifying all ingredients.

Q: Can I air fry the beef?
A: Not necessary—but you can brown it in an air fryer at 375°F for 10 mins if preferred.

Q: Can I add rice noodles directly to the pan?
A: Yes! Add cooked noodles and toss gently to combine—turn it into a full stir-fry.

Allergy Information

Contains: wheat (in most soy sauces), soy.
Gluten-free option: Use tamari or coconut aminos.
Nut-free: This recipe is naturally nut-free (sesame is a seed, but check allergies).
Always check labels—especially on soy sauce, oils, and pre-made ingredients.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings (without rice)

• Calories: 290
• Fat: 20g
• Saturated Fat: 7g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 4g
• Protein: 22g
• Sodium: 680mg

This stir-fry doesn’t shout. It sizzles quietly in the pan, golden and fragrant, saying everything a great meal should: “Serve me. Share me. This is good.” That’s how the best ones begin—not with silence, but with spice, sizzle, and someone who says, “Let’s make it together.”