Description
A quick and comforting dish that captures the flavors of a traditional egg roll, packed with protein and vegetables.
Ingredients
Scale
- 1 lb lean ground beef (85/15)
- 1 Tbsp olive oil
- ½ tsp fine sea salt, or to taste
- ¼ tsp black pepper, or to taste
- 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 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add 1 lb of ground beef to the skillet. Break it apart with a spatula, cooking for about 5 minutes until it turns browned and no longer pink. Season with ½ teaspoon of fine sea salt and ¼ teaspoon of black pepper.
- Stir in ½ medium diced onion and 1 medium grated carrot. Cook for 5–7 minutes, occasionally stirring, until the onion is soft.
- Add 3 minced garlic cloves to the skillet and cook for another 30 seconds, stirring constantly.
- Next, add 3 cups of thinly sliced green cabbage, 1 teaspoon of ground ginger, ¼ cup of low-sodium soy sauce, 2 teaspoons of sesame oil, and ½ teaspoon of granulated sugar. Sauté for an additional 5-7 minutes until the cabbage is tender and slightly wilted.
- Remove from heat and garnish with 1 tablespoon of chopped green onions and ¼ teaspoon of sesame seeds if desired. Serve warm.
Notes
This dish is great for leftovers or meal prep. Can easily be doubled for larger gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg