Egg Roll Stir Fry


It’s all the goodness of an egg roll minus the egg roll wrapper. The husband has requested this to be placed into regular rotation.


  • 1 lb. ground beef
  • 1 lb. pork sausage
  • 1 large onion, diced
  • 1 head of cabbage, sliced into shreds
  • 3 carrots, peeled
  • 8 garlic cloves, minced
  • 3 – 4 inch fresh ginger root, peeled & finely chopped
  • 1 tsp. freshly ground black pepper
  • 3 tbsp. sesame oil
  • 2 tbsp. vegetable oil
  • 1/3 cup soy sauce


Brown the ground beef and pork sausage with the onions in a large skillet. Do not drain.

While the meat and onions are cooking, cut cabbage in half and then cut into thin shreds (or use a grater if you don’t like long shreds); set aside. Peel the carrots and then cut the ends off the carrots. Using the peeler, shave the carrot into thin slices; set aside.

Combine the garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and whisk to combine; set aside.

Add the cabbage and carrots to the meat mixture and cook and stir over medium-high heat for 4 minutes. Stir in the soy sauce mixture until full incorporated. Reduce heat to medium, add lid to the skillet and cook, stirring occasionally for 5-10 minutes until the cabbage and carrots are tender.

Adapted from:


This entry was posted in Asian, Beef, Keto, Meat, Pork. Bookmark the permalink.

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