Crispy Baked Beef Stogies recipe provided by the Certified Angus Beef® brand.

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Crispy Baked Beef Stogies

Serves 12


  • 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 corn starch
  • 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


  1. 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.
  2. 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.
  3. Preheat oven to 425°F. Prepare a baking sheet for the stogies by lining with parchment, a non-stick baking mat or foil.
  4. Assemble stogies. On a clean work surface, lay out one eggroll 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 baking sheet.
  5. 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.

No Nutritional Information Available

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