Instructions
Step 1: Cook the
Ground Beef
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
Add the
ground beef to the skillet and cook, breaking it up with a spatula, until it is browned and cooked through, about 7-8 minutes.
Drain any excess fat from the skillet and set the cooked beef aside.
Step 2: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of sesame oil.
Add the chopped onion and cook until it begins to soften, about 3 minutes.
Stir in the minced garlic and ginger paste, cooking for an additional 1-2 minutes until fragrant.
Step 3: Add the Cabbage and Carrots
Add the shredded cabbage and carrots to the skillet, stirring to combine with the onions, garlic, and ginger.
Cook the vegetables for about 5-7 minutes, or until the cabbage is tender and slightly wilted.
Step 4: Combine and Season
Return the cooked ground beef to the skillet with the vegetables.
Pour in the soy sauce, stirring everything together until the beef and vegetables are evenly coated with the sauce.
Continue to cook for an additional 2-3 minutes, allowing the flavors to meld together.
Step 5: Garnish and Serve
Remove the skillet from heat.
Garnish with chopped green onions for a fresh pop of color and flavor.
Serve the egg roll stir fry hot on its own, or over rice or noodles for a more substantial meal.
Cook’s Notes
