Eggroll Stir Fry

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Thanks to going out of date sales, I've come into some ground beef lately.  I say that like some people talk about coming into money.

So, what to do with this ground beef?  Sure, I could make something familiar, but I wanted to try something different, something new.  This is why food blogging works for me- I like to try new recipes and the blog is a great way to document that and I hope that it ultimately can give you some feedback on the recipe.  I mean, how many times do you see a recipe and wonder if it's any good?  While I can't guarantee we have the same tastes, maybe I can at least help you decide if it'll be worth a try for you or not.

A Pinterest search led me to today's recipe, which I liked for its use of a lot of vegetables and how it is just Asian enough to be different from my normal foods but not so Asian I can't find the ingredients/Drew won't enjoy it.

I made it last week and am so glad I did.  I will definitely add this one to the "keeper" pile.  This really does taste like an eggroll without the wrapper (and without the frying!), and the beef is a nice flavor with the cabbage.  Actually, it's better than an eggroll.  It tastes...fresher.  The vegetables are soft but not mushy.  The ton of vegetables means you can eat more and not feel guilty about it, too!  

The one thing I will say about this dish is that we got 3 meal sized servings out of it instead of 4-6.  That could be our huge appetites, but it is something to note when making this.  

Neither of us like rice, and I think the point of this recipe is to be low carb, so we ate just the stir fry alone.  I'd say if you don't care about the carb addition, serve with rice or noodles.  I bet it'd be great with lo mein.

slightly altared from South Your Mouth

1 pound ground beef or other meat (see notes)
1 large onion, cut into slivers
1 small head of cabbage
4 carrots
4-5 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon black pepper
2 tablespoons flax oil
1 tablespoon vegetable oil
1/4 cup soy sauce
Dash red pepper flakes (optional)

Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary.

While meat and onions are cooking cut cabbage into thin shreds; set aside. Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside.

Combine garlic, ginger, pepper, pepper flakes (if using), flax oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside.

Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well.  Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.

Recipe makes approximately 4-6 servings.

  • While ground beef isn't traditional in an egg roll, I really like it here.  We don't eat pork, so I have no advice on how to cook it.  If you use ground chicken or turkey, you'll likely want to add a TB of vegetable oil to the pan with the meat and onions.  I used 85/15 ground beef, so I didn't have to add oil, but if you use the 93/7, you may need to add some.
  • The cabbage starts out taking up a TON of space, but it wilts to next to nothing.  I used a 6 qt. saute pot and it held everything really well.  A skillet with high sides would be ideal.
  • Maybe it's toasted sesame oil, but I haven't liked the taste of sesame oil, which is originally called for in this recipe.  I used flax oil, since it's also what I had on hand.  

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