Unstuffed Egg Roll Skillet
Unstuffed Egg Roll Skillet is a healthy dish that's made with cabbage, ground beef, and quinoa!
Ingredients
- 3 tbsp Low-sodium soy sauce
- 1 lb Ground beef
- 2 tsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- Chili paste to taste ( I typically use 1 tbsp because I like heat. Start with 2 tsp and go from there!)
- 4 to 5 cups shredded broccoli slaw or coleslaw
- 1 tbsp rice vinegar
- 1 cup cooked quinoa
- green onions sliced, for garnish
- salt and pepper to taste
Instructions
- In a large mixing bowl, combine 2 tbsp of soy sauce and ground beef. Let the beef marinate at room temperature with the soy sauce for about 15 minutes
- Next, preheat a large non-stick skillet to medium-high heat. Add the sesame oil, garlic, and ginger to the skillet. Cook the garlic and ginger for about one to two minutes until fragrant.
- Add in the reserved ground beef and using a wooden spoon break up the meat. Cook the beef until it is no longer pink about 5 minutes. Stir in the chili paste.
- Next, add in the slaw and stir to make sure everything is combined. Add in 1 tbsp soy sauce, rice vinegar, and continue to cook until the slaw has softened. Stir in the quinoa.
- Give everything a big toss. Add more chili paste if desired and salt, and pepper. Continue to cook until everything is warmed through. Garnish with green onions.
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