Mongolian Beef Egg Roll in a Bowl

Mongolian Beef Egg Roll in a Bowl – Mongolian Beef Egg Roll in a Bowl. A sweet and delicious take on a P. F. Chang’s favorite. Gluten-free, Low-carb, Sugar-free, THM-FP

This is my take on P. F. Chang’s Mongolian Beef. They prepare theirs with steak strips and I wondered if we could get the same yummy taste using ground beef. Knowing how easy egg roll in a bowl is to make I decided to combine these two dishes and it turned out amazing.

Mongolian Beef Egg Roll in a Bowl
#MongolianBeef Egg Roll in a Bowl

Get Ingredients Here 


  1. In a large skillet brown the ground beef. Drain off fat.
  2. Optional step: Rinse ground beef with hot water to quickly drain off any extra fat. Place ground beef back in skillet and begin reheating on medium heat.
  3. Stir in the sliced green onions and garlic. Carefully pour in the coconut aminos and water and stir to mix.
  4. In a small bowl mix together the erythritol, glucomannan, and ginger. Then add to the skillet.
  5. Drizzle in the blackstrap molasses.
  6. Add in the package of coleslaw. Stir to combine. Cover and let cook over medium heat for ten minutes stirring occasionally.


  • Trim Healthy Mamas, this recipe can be used as is, as an FP. And that would be one serving which is 1/4 of the entire dish.
  • It’s what you serve with it that will change it to an E or an S.
  • Serve it with brown rice and the rice will give it the good carbs to make it an E.
  • Serve it with other foods that are in the S category and it will be an S. You won’t need to rinse the beef if you are wanting it to be an S.
  • If you prefer you can use 5 cups shredded cabbage and 1 shredded carrot in place of the coleslaw.

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