Saturday, March 16, 2013

Egg Roll Stir Fry

1 lb. ground beef
1/2 an onion, chopped
Dinner cooking
lots of black pepper
1/2 tsp. garlic powder
4 garlic cloves, minced
1 small head of cabbage
3-4 medium carrots
2 tsp. fresh ginger, minced
2 tsp. cilantro, chopped
2 Tbsp. sesame oil
4-5 Tbsp. soy sauce
2 Tbsp. rice vinegar
sesame seeds
hot cooked rice

Brown the beef in a large skillet with the onion Season with the pepper and garlic powder. When it is almost cooked through, add in the minced garlic. Cook for 1-2 more minutes. Drain any fat.

Using a serrated knife, chop the cabbage. Make sure you use a serrated knife as this will shred the cabbage better while you chop it.

Using a vegetable peeler, shred the carrots.

Ready to eat!
Add all of the ingredients except the sesame seeds and rice to the large skillet with the meat. Toss to coat. Cover and cook over medium heat until the cabbage is wilted, tossing occasionally. Uncover and turn up the heat a bit to burn off some excess liquid. Cook about 3 minutes. Sprinkle with sesame seeds. Serve with hot cooked rice.

Here's a link to the recipe I adapted:

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