Description
A quick and flavorful one‑pan, Asian‑inspired stir‑fry that deconstructs the flavors of an egg roll—savory ground beef and crisp veggies in a seasoned sauce—without the wrapper or frying.
Ingredients
- 1½ pounds ground beef
- 1 large onion, finely diced
- 1 tablespoon minced garlic
- 2 tablespoons sesame oil
- ½ cup finely shredded carrots
- 16 ounces coleslaw mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1½ teaspoons ground ginger
- ½ to ¾ cup low‑sodium soy sauce
- 2 tablespoons vegetable oil
- Green onions (optional, for garnish)
Instructions
- Cook ground beef in a large, deep‑sided skillet over medium heat until no longer pink; keep the pieces larger for texture.
- Drain excess grease, then return skillet to heat. Add diced onion and minced garlic; cook until the onion is soft and translucent.
- Add sesame oil, shredded carrots, and coleslaw mix; use tongs to combine, and sauté for about 5 minutes until vegetables are tender‑crisp.
- In a small bowl, whisk together onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil.
- Pour the sauce mixture over the beef and veggies, reduce heat, and cook for about another 5 minutes, stirring occasionally.
- Serve hot, garnished with green onions if desired.
Notes
- Keep the pan a bit cooler when adding garlic to avoid burning it—burnt garlic tastes bitter.
- Use pre‑shredded carrots and coleslaw mix to save time.
- Rubbing spices together in your palms or using a mortar and pestle before adding can enhance their flavor.
Nutrition
- Serving Size: Approximately 1/6th recipe
- Calories: 421 kcal
- Sugar: 4 g
- Sodium: 866 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 81 mg
