Description
Skip the takeout! This Unstuffed Beef Egg Roll Stir Fry gives you all the flavor of your favorite appetizer in a quick, one-pan dinner that’s ready in 20 minutes flat.
Ingredients
Scale
- 1 lb (454g) lean ground beef
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small head cabbage, shredded (about 6 cups)
- 2 medium carrots, julienned or shredded (about 1 cup)
- 3 green onions, thinly sliced
- 3 tbsp soy sauce (low-sodium preferred)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sriracha or chili garlic sauce (optional, for heat)
- Salt and pepper to taste
- 1 tbsp cooking oil (vegetable or avocado oil work well)
Instructions
- Prepare all ingredients: shred cabbage, julienne carrots, dice onion, mince garlic, grate ginger, and slice green onions.
- Heat a large skillet or wok over medium-high heat. Add cooking oil and brown the ground beef, breaking it into small pieces. Season with salt and pepper and cook until no longer pink, about 5-7 minutes.
- Add diced onion to the beef and cook for 2-3 minutes until translucent. Add garlic and ginger, stirring for 30 seconds until fragrant.
- Add shredded cabbage and carrots to the skillet. Toss everything together and cook for 3-5 minutes, stirring occasionally, until cabbage starts to wilt but still has some crunch.
- Pour soy sauce, sesame oil, rice vinegar, and sriracha (if using) over the mixture. Toss to distribute flavors evenly and cook for another 1-2 minutes.
- Remove from heat, sprinkle with sliced green onions, and serve hot. For extra flavor, drizzle with a little additional sesame oil just before serving.