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a bowl of white rice topped with crumbled beef, wilted napa cabbage, thin shiitake mushroom slices and chopped pale water chestnuts, with a light pink mayonnaise drizzle and golden fried wonton strips on top
Melissa Hart

Beef Egg Roll in a Bowl with Wonton Strips

Napa cabbage cooks down quickly, so the thick white ribs go into the skillet before the leafy pieces. Shiitakes and water chestnuts make this bowl feel like a generous egg-roll filling, with something chewy and something crunchy tucked into the beef. Frying a few wonton strips takes an extra small pan, but they give the serving the crisp wrapper texture that's usually missing from an egg-roll bowl. Keep those strips out of the sauce until the very last moment, and drizzle the chili mayonnaise lightly rather than stirring it through the hot filling. The recipe makes enough rice to turn the vegetables and beef into four full dinners.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup long-grain white rice rinsed and drained
  • 1 3/4 cups water
  • 6 square wonton wrappers cut into 1/2-inch strips
  • 1/2 cup neutral oil for shallow-frying plus 1 tbsp for filling
  • 1 lb 90% lean ground beef
  • 4 oz shiitake mushrooms stems removed and caps thinly sliced
  • 1 lb napa cabbage ribs thinly sliced and leaves chopped separately
  • 1 can 8 oz sliced water chestnuts, drained and coarsely chopped
  • 3 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 3 tbsp mayonnaise
  • 1 tsp sriracha

Method
 

  1. Bring rice and water to a boil in a saucepan. Cover, reduce heat to low and cook for 18 minutes; rest off heat, covered, for 10 minutes.
  2. Heat 1/2 cup oil in a small skillet over medium heat to 350°F. Fry wonton strips in three batches for 30 to 60 seconds each until lightly golden; lift onto a paper-towel-lined plate.
  3. Heat 1 tablespoon oil in a separate large skillet over medium-high heat. Brown beef for 7 to 8 minutes, breaking it into crumbles and cooking to 160°F; transfer to a bowl.
  4. Add mushrooms and cabbage ribs to the beef skillet and cook for 5 minutes. Stir in garlic, ginger, cabbage leaves and water chestnuts and cook for 3 minutes until the leaves wilt.
  5. Return beef to the skillet and add soy sauce, hoisin and vinegar. Toss over high heat for 2 minutes until the filling is hot and excess moisture has evaporated.
  6. Mix mayonnaise with sriracha. Divide rice and filling among four bowls, drizzle lightly with chili mayonnaise and add crisp wonton strips just before serving.