Wednesday, July 6, 2011

Inside Out Egg Roll Stirfry

Inside Out Egg Roll Stirfry
Recipe adapted from
Makes 4 Servings

1 tbsp olive oil
1 tbsp minced garlic
1 pound 96/4 ground beef
½ tsp siracha
½ tsp lawry’s seasoning salt
1/2 small head cabbage, shredded
1 red or green bell pepper, diced
4 tbsp light soy sauce
3 tsp cornstarch mixed with 1 cup beef broth
1 tsp ground black pepper
2.5 cups white microwavable rice, cooked with 2.5 cups beef broth and 1/2 tsp lawry's

Heat a large skillet over medium heat. Add oil. Sauté garlic for 5 seconds, then add ground beef, siracha and lawry’s. Stir-fry until beef is just brown, 5 minutes. Add cabbage and bell pepper, and cook until vegetables are tender, and beef is fully cooked, 7 minutes. Stir in soy sauce and cornstarch mixture. Season with pepper. Cook, stirring, until sauce has thickened.

Nutritional Information: 438 calories, 58 carbs, 8 fat grams and 29 protein grams.

Review: This was unexpected! I'd never cooked with beef broth before, so to cook it into the rice and meat dish added a lot of flavor. The lawry's added a lot to both dishes. It tastes just like an inside out egg roll (original recipe name: Beef & Cabbage Stirfry). It had lots of sauce and if you'd replaced the rice with an egg roll wrapper, I swear it would have been an egg roll. The servings were large so it was super hearty. Between the rice, beef and cabbage it was filling - almost like a chili.

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