In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the finely diced onion and sauté for about 2-3 minutes, or until it becomes translucent. Then, add the minced garlic and stir for an additional minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and fully cooked through, about 5-7 minutes. Make sure to drain any excess fat if necessary.
Stir in the shredded carrots and coleslaw mix. Cook for another 3-5 minutes until the vegetables are tender yet still crunchy. Sprinkle in the onion powder, garlic powder, red pepper flakes, and ground ginger, mixing well to combine all the flavors.
Pour in the low-sodium soy sauce, starting with 1/4 cup. Stir everything together and taste. If you prefer a stronger flavor, add more soy sauce, up to 1/2 cup. Continue to cook for another minute to allow the sauce to meld with the ingredients.
Once everything is well combined and heated through, remove the skillet from the heat. Serve your Egg Roll In A Bowl hot, garnished with sliced green onions if desired.
