Egg Roll Stirfry

Also known by egg roll in a bowl, it really does taste like an egg roll!

1.5 lb ground beef
1 TBS olive oil
1 large onion, diced (or blended)
4-5 garlic cloves, minced
2 tsp fresh ginger, chopped
1/2 tsp pepper
1 tsp salt (less if using salty broth, bouillon cubes or soy sauce)
1/4 tsp crushed red pepper (more if you like it spicy)
1/2 cup beef broth
1/2 head cabbage, shredded
1/2 bag of matchstick carrots (about 1 cup)
1 TBS Soy sauce, tamari or liquid aminos

Brown the beef in a large skillet.  Depending on how lean the meat is, you may need to add the 1 TBS olive oil.  Add the onion, garlic & ginger and saute until onion is translucent, about 3-5 minutes.  Add salt, pepper and crushed red pepper.

Next add the broth, shredded cabbage and carrots.  Saute until cabbage and carrots are a bit soft (you still want a little bit of crunch, not mushy.)  Add soy sauce. 

Eat as-is or serve over rice.  Garnish with green onions if desired.  Serve with sweet chili sauce.