Description
A delightful, deconstructed version of the classic egg rolls, packed with colorful vegetables and savory beef.
Ingredients
Scale
- 1 lb lean ground beef (85/15)
- 1 Tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ½ medium onion, finely diced
- 1 medium carrot, julienned or coarsely grated
- 3 garlic cloves, minced
- 3 cups green cabbage, thinly sliced
- 1 tsp ground ginger
- ¼ cup low-sodium soy sauce
- 2 tsp sesame oil
- ½ tsp granulated sugar
- 1 Tbsp chopped green onion (optional, for garnish)
- ¼ tsp sesame seeds (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef to the skillet and cook for about 5 minutes, breaking it apart with a spatula until it’s browned and no longer pink. Season with salt and pepper.
- Stir in the diced onion and grated carrot. Cook for 5–7 minutes while stirring occasionally until the onion becomes soft.
- Add the minced garlic and cook for another 30 seconds, stirring constantly. Then, mix in the cabbage, ground ginger, soy sauce, sesame oil, and sugar. Continue to sauté for 5–7 minutes, or until the cabbage is tender and slightly wilted.
- Remove from heat and garnish with chopped green onions and sesame seeds, if using. Serve warm.
Notes
Customize the dish with your choice of protein and vegetables. Great as a standalone meal or served with rice or in lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg