Beefy Egg Roll Bowl
(Serves our big family---but it's easy to half this one and do it all in one large skillet!)
1/4 c. sesame oil
2 lb. ground beef
2 heads cabbage, finely sliced
4 shredded carrots
1 chopped yellow onion
6 cloves garlic, minced
2 tsp. ground ginger or 1 tsp. mace
1/2 c. soy sauce (plus more to top, if desired)
Salt & pepper
3 green onions, diced
Cook the ground beefy in a skillet until completely done. Add chopped yellow onion and oil, and cook until onions are cooked through and browning slightly. In a separate little bowl, mix the garlic, ginger and soy sauce and add to pan. Stir well for just a few seconds and then remove from heat---but keep the heat on. Pour everything into a stock pot and add the cabbage and carrots. Return to burner and cook for a few minutes, stirring often. Remove from burner and add green onions and salt and pepper to taste.