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Egg Roll Stir Fry

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Keyword: Egg Roll Stir Fry
Servings: 2 people


  • 8 ounces lean ground beef
  • 1/4 cup onion, diced
  • 3 garlic cloves, minced
  • 2 cups green cabbage
  • 2 baby bok choy
  • 1 carrot
  • 1 Tablespoon avocado oil or canola oil
  • 3 Tablespoons low sodium soy sauce
  • 1 Tablespoon rice vinegar
  • 2 teaspoons fresh grated ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  • In a medium bowl, combine soy sauce, rice vinegar, garlic powder, onion powder, and ginger. Set aside.
  • Chop or shred cabbage. Make sure to cut/shred into thin slices, to speed up cooking time
  • Cut and discard bottom ends from bok choy. Rinse leaves thoroughly, especially at the bottom, to remove any dirt. Chop bok choy into thin strips
  • Prepare carrots. Either shred with vegetable peeler, or slice thinly into discs
  • In large skillet over medium heat, add oil and onion, and cook for 3 minutes, until onion is soft. Add garlic and cook for 1 minute, until garlic becomes fragrant.
  • Add ground beef to skillet and cook until browned, about 5 minutes.
  • Add cabbage, bok choy and carrots to skillet, and stir to combine. Pour sauce into skillet, and stir to combine. Cover and cook for 8-10 minutes, until cabbage and bok choy are soft. Serve immediately