Egg Roll Stir-Fry
Craving the bold, savory flavors of egg rolls but don’t want the deep-fried fuss? This Egg Roll Stir-Fry packs all that deliciousness into a quick, one-pan meal—loaded with juicy ground beef, crisp veggies, and a punchy sauce.
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Servings: 5
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Ingredients:
- 1 tbsp olive oil
- 1 lb ground beef
- 2-inch piece fresh ginger, minced
- 4 cloves garlic, minced
- 1 tsp cornstarch
- ½ tsp Chinese five-spice
- ¼ cup low-sodium soy sauce
- 2 tsp sesame oil
- 2 tbsp chili paste
- 16 oz coleslaw mix (with carrots preferred)
- Kosher salt, to taste (if needed)
- Cooked rice, for serving
- Green onions, thinly sliced (for topping)
- Wonton strips, for garnish (optional)
Instructions:
- Heat oil in a large skillet over medium-high heat. Add ground beef, ginger, and garlic, breaking up the meat as it cooks until fully browned. Drain excess liquid if necessary.
- Sprinkle with cornstarch and five-spice, stirring to coat. Add soy sauce, sesame oil, and chili paste, cooking for about 2 minutes until a sauce forms.
- Stir in coleslaw mix, toss to combine, and cover for 2-3 minutes until the cabbage is bright green and slightly wilted.
- Taste and add salt if needed. Serve over rice, garnished with green onions and wonton strips if desired. Enjoy!
Nutrition :
Calories: 320 | Carbs: 9g | Protein: 18g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 717mg | Potassium: 472mg | Fiber: 2g | Sugar: 4g | Vitamin A: 102IU | Vitamin C: 36mg | Calcium: 58mg | Iron: 2mg