Lumpia In a Skillet
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This Lumpia In A Skillet is my version of the lumpia shanghai, with no wrapper, cooked in a frying pan. If you need something quick for dinner, and want the homespun goodness of a homemade dish, this is it. This is the Filipino lumpia filling without the egg roll wrap, and with no deep frying.
This stir-fry recipe cooks in minutes. Proof was, I cooked between Zoom meetings and an online writing seminar. I had a spare hour between sessions. So, I hurried to the kitchen. These days, it doesn’t feel like spring yet on the east coast. There are chilly, raw days, and we even had snow flurries. And so, this dish feels right because it is warm and cozy. The soft cabbage strips, strewn with the crisp carrots, add a special dimension to the deep savory beef flavor. I sprinkled calamansi all over, so there was that zesty citrus aroma, too.
And if the weather gets warmer, this is what you’d like to cook when you want to spend less time in the kitchen. This is a forgiving dish. You can add versatility by adding more vegetables in season, aside from the carrots and cabbage. Or you can use less meat, and increase the vegetables if desired.
Lumpia In a Skillet
Equipment
- 1 Large skillet or Wok: 12 to 14 inches diameter
Ingredients
- 2 Tablespoons vegetable oil
- 2 cloves garlic, peeled, minced
- 1 whole medium-sized onion, chopped
- 2 stalks scallion whites, chopped
- 1 pound ground beef, lean
- ½ cup soy sauce
- ½ cup beef broth
- 1 Tablespoon calamansi juice (or use lemon)
- 3 cups coarsely chopped cabbage
- 1 whole medium-sized carrot, peeled, cut into julienne strips
- ½ teaspoon salt
- 1/4 teaspoon ground black pepper
- ½ teaspooon sesame oil
- 2 stalks scallion greens, chopped, for garnish
For serving:
- steamed rice
Instructions
- In a large skillet, or wok, over medium-high heat, add oil.When oil is hot enough, add the garlic, onions, and scallion whites. Stir fry for 1 to 2 minutes till fragrant and soft
- Add the ground beef to the skillet. Mix to incorporate the garlic and onions.Braise the beef for around 2 minutes. When beef turns from pink to brown, pour the broth, and soy sauce.Sprinkle the calamansi (or lemon juice) all around. Mix well.Cover and continue cooking for 12 minutes till beef is almost done.
- Add the chopped cabbage, and carrots. Season with salt, pepper, and sesame oil. Cook for 5 minutes more till vegetables are soft.Garnish with chopped scallion greens. Serve warm with steamed rice.
Cook's comments:
- You can also swap lean ground pork for the beef in this recipe. The results are just as delicious. If calamansi is not available, use lemons instead. You can add chopped or sliced vegetables in season or of your preference. This is a very versatile dish. Adjust seasonings to taste.
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
