3 EASY Better-Than-Takeout Dinner Recipes | Veggie Chow Mein, Egg Rolls & Korean Beef Bowls

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We're kicking off fall with a new episode of Dinner Made Easy! This week I'm sharing 3 recipes that can all be made using a grocery store rotisserie chicken!
3 Stir-Fry Recipes That are Way Tastier Than Takeout:
More Dinner Made Easy Recipes:
Healthy Breakfast Recipes:
Healthy Lunch Recipes:
Healthy Snack Recipes:
Korean Beef
1 tablespoon sesame oil
1 pound thinly sliced steak
1 red pepper, sliced
1 tablespoon chili garlic sauce
1 teaspoon freshly grated ginger
3 tablespoons soy sauce
2 tablespoons brown sugar
1/4 cup sliced green onion
Sesame seeds for garnish
Heat the oil in a skillet over medium-high heat. Add the beef and cook, stirring until it begins to brown. Add the red pepper and cook until it begins to soften, about 2 minutes. Stir in the chili garlic sauce, ginger, soy sauce, brown sugar and green onion. Continue to cook until the beef is cooked to your liking and the sauce has thickened. Serve topped with more green onion and sesame seeds.
Vegetarian Lo Mein
1 tablespoon sesame oil
1 yellow onion, finely sliced
1 cup sliced mushrooms
1 red pepper, julienned
1/2 cup julienned carrots
1/2 cup shredded green cabbage
1 cup snap peas
3 cups cooked Chinese egg noodles
1/4 cup soy sauce
1 tablespoon agave
3 garlic cloves, minced
1/2 teaspoon freshly ground ginger
1/4 cup sliced green onions for garnish
Sesame seeds for garnish
Heat the sesame oil in a skillet over medium-high heat. Add the onion, mushrooms, and pepper. Cook, stirring until they begin to soften, about 3 minutes. Stir in the carrots and cabbage and cook until they begin to soften, another 2 minutes. Stir in the snap peas, noodles, soy sauce, agave, garlic, and ginger. Cook for another 1 to 2 minutes, or until the sauce has reduced slightly and the noodles have heated through.
Garnish with fresh green onion slices and sesame seeds just before serving.
Easy Egg Rolls
1 tablespoon sesame oil
1 pound ground pork
2 cups shredded green cabbage
1 cup bean sprouts
1 cup julienned carrots
3 garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 cup soy sauce
1 tablespoon agave
16 egg roll wrappers
1 teaspoon cornstarch mixed with 1 tablespoon of water
2 tablespoons vegetable oil
Heat the sesame oil in a skillet over medium-high heat. Add the pork and cook until it is cooked through, about 5 to 6 minutes. Add the cabbage, bean sprouts, and carrots. Cook until the vegetables begin to soften, 4 to 6 minutes. Stir in the garlic, ginger, soy sauce, and agave. Cook until soy sauce reduces slightly, about 2 minutes. Remove the mixture from the heat and allow it to cool before handling.
Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
Remove any excess liquid from the pork and vegetable filling. Spoon 2 to 3 tablespoons of the filling into the centre of the lower half of the egg roll wrapper. Begin to roll the wrappers and fold in the sides. Brush the final corner with the cornstarch mixture and continue to roll up the egg roll. Repeat this process until all of the filling has been used up.
Place the egg rolls, seam side down on the baking sheet. Brush the egg rolls with vegetable oil and bake until the wrappers are golden, 10 to 12 minutes.
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The Domestic Geek is Hosted by Sara Lynn Cauchon