Egg Roll in a Bowl Stir Fry with Cabbage and Ground Meat
This stir fry takes the savory filling of an egg roll and turns it into a quick one-pan meal. Ground meat, shredded cabbage and carrots cook in minutes and get tossed with soy sauce, sesame oil and a little rice vinegar. Serve it on its own or over steamed rice for an easy weeknight dinner.
Preparation Steps
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining (165°F / 74°C for chicken or turkey). Drain excess fat if needed.
Add the onion, garlic and ginger and stir-fry for 2 to 3 minutes, until the onion softens and the mixture smells fragrant.
Add the cabbage and carrots in batches if your pan is crowded. Cook for 5 to 7 minutes, tossing often, until the cabbage has wilted but still has some crunch.
Whisk the soy sauce, sesame oil, rice vinegar and red pepper flakes in a small bowl and pour it over the pan.
Toss everything together and cook for 2 minutes more so the vegetables absorb the sauce.
Top with green onions and sesame seeds and serve hot, plain or over steamed rice or cauliflower rice.
Tips & Variations
- A bag of coleslaw mix is a shortcut for the cabbage and carrots; it cooks in about 4 minutes.
- Add a drizzle of sriracha mayonnaise on top, or stir in a scrambled egg at the end for extra protein.
- Refrigerate leftovers in a covered container for up to 3 days and reheat in a skillet or microwave until steaming hot.
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