Description
Discover a delicious twist on classic egg rolls with this easy-to-make Egg Roll Stir Fry recipe. Packed with savory ground beef, crisp vegetables, and a flavorful sauce, this dish is perfect for a quick weeknight dinner. Ready in no time, it’s a satisfying meal that the whole family will love.
Ingredients
- 1 lb lean ground beef
- 1 small head of cabbage, shredded or sliced into thin strips
- 3–4 medium carrots, shredded
- 1/4 onion, chopped finely
- 1 teaspoon ginger
- 3 garlic cloves, minced
- 2 Tablespoons vegetable oil
- 1 Tablespoon sesame oil
- 1/4 cup low sodium soy sauce
- 2 Tablespoons rice vinegar
- Ground black pepper to taste
Instructions
1. Cook the Beef and Onion: In a large skillet over medium-high heat, cook the ground beef and onion until the beef is fully cooked and the onion becomes translucent. Drain off any excess fat.
2. Add Cabbage and Carrots: To the skillet, add the shredded cabbage and carrots. Cook for about 5 minutes, stirring often.
3. Prepare the Sauce: In a small bowl, mix together the ginger, garlic, vegetable oil, sesame oil, soy sauce, and rice vinegar.
4. Combine and Cook: Add the sauce mixture to the skillet. Cook for another 7-10 minutes, stirring often to ensure everything is well coated and the vegetables are tender.
5. Serve and Enjoy: Remove from heat, season with ground black pepper to taste, and serve hot. Enjoy your delicious and healthy Egg Roll Stir Fry!
Notes
Serving Tips:
- Serve the Egg Roll Stir Fry immediately while hot.
- It pairs well with steamed rice, quinoa, or noodles.
- Garnish with green onions or sesame seeds for added flavor and a touch of color.
Storage Tips:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: For longer storage, place the stir fry in a freezer-safe container and freeze for up to 2 months.
Reheating:
- Stovetop: Reheat in a skillet over medium heat until warmed through, adding a splash of soy sauce or water if needed to prevent sticking.
- Microwave: Microwave in a microwave-safe dish, covered, for 2-3 minutes, stirring halfway through to ensure even heating.
Make-Ahead Tips:
- Prep Ingredients: Shred the cabbage and carrots, and chop the onion ahead of time. Store them in separate airtight containers in the refrigerator for up to 2 days.
- Sauce: Mix the sauce ingredients together and store in a jar or container in the refrigerator for up to 3 days, shaking well before using.
Enjoying Leftovers:
- Turn leftovers into a new meal by adding them to a wrap or using them as a filling for lettuce cups.
- Mix with cooked noodles or rice for a quick and satisfying lunch.
