Ground Beef and Cabbage Stir Fry (Printable Version)

Hearty ground beef and crisp-crisp cabbage wok-tossed with savory Asian seasonings for a quick, nutritious dinner ready in 30 minutes.

# What You Need:

→ Proteins

01 - 1 pound lean ground beef

→ Vegetables

02 - 1 small head green cabbage (about 1½ pounds), thinly sliced
03 - 1 medium carrot, julienned or grated
04 - 1 small yellow onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated
07 - 2 green onions, sliced for garnish

→ Sauces & Seasonings

08 - 3 tablespoons soy sauce (use tamari for gluten-free)
09 - 1 tablespoon oyster sauce (optional, omit for gluten-free)
10 - 1 tablespoon sesame oil
11 - 1 teaspoon chili garlic sauce or Sriracha (optional)
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon sugar or honey (optional)

→ Oils

14 - 1 tablespoon neutral oil (canola or vegetable oil)

# How-To:

01 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add ground beef and cook, breaking apart with a spatula, until browned and cooked through, approximately 5 minutes. Drain excess fat if necessary.
03 - Add sliced onion, garlic, and ginger. Stir fry for 1 to 2 minutes until fragrant.
04 - Add cabbage and carrot. Stir fry for 4 to 5 minutes until vegetables are tender yet still crisp.
05 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, chili garlic sauce, black pepper, and sugar or honey until well combined.
06 - Pour sauce over beef and vegetables. Toss thoroughly to coat evenly. Stir fry for 1 to 2 minutes until heated through.
07 - Taste and adjust seasoning as needed. Remove from heat.
08 - Serve immediately, garnished with sliced green onions.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, making it perfect for those nights when you want something homemade but dont have hours to spend cooking
  • The combination of textures, from tender beef to crisp-tender cabbage, keeps every bite interesting
02 -
  • Do not overcook the cabbage or you will lose that essential crisp-tender texture that makes this dish so satisfying to eat
  • The sauce thickens slightly as it coats the hot ingredients, so do not be tempted to add more liquid than the recipe calls for
03 -
  • Prep all your ingredients before you start cooking because stir frying goes fast and you do not want to be scrambling to slice vegetables while the beef is burning
  • Use a large skillet or wok so the ingredients have room to cook properly rather than steaming in a crowded pan

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