Ingredients
Eggroll
- 2 TBSP Carrots peeled and shredded
- 1/2 cup Napa cabbage shredded
- 1.5 tsp Reduced-sodium soy sauce
- 1.5 tsp Rice wine vinegar
- 2 Egg roll wrappers
- 3 cups Canola oil or your preferred high smoking point oil
- 4 TBSP Duck sauce use more if preferred
Stir Fry
- 2 Eggs
- 4 oz Rice noodles
- 2 tsp Sesame oil
- 8 oz Beef sirloin sliced very thin
- 2 TBSP Extra-virgin olive oil for frying
- 1/3 cup Onion Cut into thin strips
- 1/2 cup Carrots peeled and cut into thin matchsticks
- 1 cup Broccoli cut into small florets
- 1 cloves Garlic minced
- 1/4 cup Beef broth
- 1/2 TBSP Brown sugar
- 2 TBSP Reduced-sodium soy sauce
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Prep the ingredients per the instructions above.
- Prep the eggroll: Mix together the carrot, cabbage, soy sauce, and rice wine vinegar, and season with salt and pepper. Lay out the eggroll wrapper in a diamond shape with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tightly. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, double wrap the eggroll with another wrapper to make sure it is tightly sealed with no openings). Repeat with the remaining eggrolls.
- Heat the canola oil in a saucepan over medium heat to 325°F (163°C).
- In a pot of salted boiling water, cook the eggs for 8 minutes then remove with a slotted spoon to a bowl of cold water. Add the noodles to the boiling water and cook according to the directions on the package. Drain well. Drizzle with half of the sesame oil and season with salt and pepper. Use more sesame oil if needed.
- Preheat a skillet over medium-high heat. Add half of the olive oil, sauté the beef until it's golden brown, remove from the skillet, and set aside.
- Fry the egg rolls: Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.
- Using the same skillet as before, add the remaining olive oil and sauté the onions until golden brown. Add the carrots and sauté until softened; add broccoli and cook for about three minutes. Add the garlic and sauté for 1 minute more.
- Add cooked beef back into the skillet. Stir in the broth, sugar, and soy sauce, and bring to a simmer until the broccoli is tender.
- Peel the hard-boiled eggs then slice in half.
- Serve the stir fry with noodles, egg rolls with duck sauce, eggs, and sparkling water.
Nutrition
Calories: 607kcal | Carbohydrates: 70g | Protein: 39g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 232mg | Sodium: 1249mg | Potassium: 974mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8436IU | Vitamin C: 51mg | Calcium: 154mg | Iron: 4mg
Beef Stir Fry
Ingredients
Eggroll
- 2 TBSP Carrots peeled and shredded
- 1/2 cup Napa cabbage shredded
- 1.5 tsp Reduced-sodium soy sauce
- 1.5 tsp Rice wine vinegar
- 2 Egg roll wrappers
- 3 cups Canola oil or your preferred high smoking point oil
- 4 TBSP Duck sauce use more if preferred
Stir Fry
- 2 Eggs
- 4 oz Rice noodles
- 2 tsp Sesame oil
- 8 oz Beef sirloin sliced very thin
- 2 TBSP Extra-virgin olive oil for frying
- 1/3 cup Onion Cut into thin strips
- 1/2 cup Carrots peeled and cut into thin matchsticks
- 1 cup Broccoli cut into small florets
- 1 cloves Garlic minced
- 1/4 cup Beef broth
- 1/2 TBSP Brown sugar
- 2 TBSP Reduced-sodium soy sauce
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Prep the ingredients per the instructions above.
- Prep the eggroll: Mix together the carrot, cabbage, soy sauce, and rice wine vinegar, and season with salt and pepper. Lay out the eggroll wrapper in a diamond shape with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tightly. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, double wrap the eggroll with another wrapper to make sure it is tightly sealed with no openings). Repeat with the remaining eggrolls.
- Heat the canola oil in a saucepan over medium heat to 325°F (163°C).
- In a pot of salted boiling water, cook the eggs for 8 minutes then remove with a slotted spoon to a bowl of cold water. Add the noodles to the boiling water and cook according to the directions on the package. Drain well. Drizzle with half of the sesame oil and season with salt and pepper. Use more sesame oil if needed.
- Preheat a skillet over medium-high heat. Add half of the olive oil, sauté the beef until it's golden brown, remove from the skillet, and set aside.
- Fry the egg rolls: Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.
- Using the same skillet as before, add the remaining olive oil and sauté the onions until golden brown. Add the carrots and sauté until softened; add broccoli and cook for about three minutes. Add the garlic and sauté for 1 minute more.
- Add cooked beef back into the skillet. Stir in the broth, sugar, and soy sauce, and bring to a simmer until the broccoli is tender.
- Peel the hard-boiled eggs then slice in half.
- Serve the stir fry with noodles, egg rolls with duck sauce, eggs, and sparkling water.
Nutrition
Calories: 607kcalCarbohydrates: 70gProtein: 39gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 232mgSodium: 1249mgPotassium: 974mgFiber: 4gSugar: 8gVitamin A: 8436IUVitamin C: 51mgCalcium: 154mgIron: 4mg
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