This is The Best #Recipes >> Crispy Baked Beef Stogies
This is The Best #Recipes >> Crispy Baked Beef Stogies
This is the right choice for the people around you. I hope this recipe is an inspiration for other people around the world ...
This recipe is very useful when you are confused and want to try something new ... You can try it with family and other people...
Ingredients
- 1 pound Certified Angus Beef ® ground beef
- 1 tablespoon canola oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup finely diced yellow onion
- 2 cloves minced garlic
- 2 cups cabbage and carrot slaw mix
- 1 tablespoon plus 2 teaspoons soy sauce, divided
- 2 teaspoons cornstarch
- 1/4 cup white vinegar
- 1/2 cup plus 2 tablespoons water, divided
- 1/4 cup sugar
- 2 tablespoons Sambal Olekek chili paste
- 12 square eggroll wrappers, (approximately 8-inch)
- 1 tablespoon unsalted butter, melted
Instructions:
- Heat oil in a large skillet, cook ground beef over medium-high heat until browned, about 5 minutes. Stir in salt, pepper, garlic and onion; sauté 2 minutes. Add slaw mix and 1-tablespoon soy sauce; cook 3 more minutes. Remove from heat and allow to cool for 10 minutes.
- Make dipping sauce. In a small mixing bowl whisk remaining 2 teaspoons soy sauce with cornstarch, set aside. Is a small saucepan combine vinegar, 1/2-cup water, sugar and Sambal; bring to a boil. Whisk in soy slurry, boil for thirty seconds, remove from heat and reserve sauce for dipping.
- Preheat oven to 425°F. Prepare a baking sheet for the stogies by lining with parchment, a non-stick baking mat or foil.
- Assemble stogies. On a clean work surface, lay out one egg roll wrapper, place 1/4-cup of filling along edge closest to you and brush water along the opposite edge of the wrapper about 1-inch wide. Roll-up tightly allowing the damp end to create a seal. Repeat and arrange stogies on a baking sheet.
- Brush each with butter and bake 10 minutes. Rotate pan 180 degrees; bake an additional 5 minutes until golden brown. Cut in half and serve with sauce.
