Description
This Beef and Cabbage Stir Fry is a quick and flavorful dish that is perfect for a busy weeknight. Tender ground beef, crisp vegetables, and a savory sauce come together in this Asian-inspired meal that’s sure to become a family favorite.
Ingredients
Scale
For the Stir Fry:
- 1 pound ground beef
- 1 tablespoon sesame oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups green cabbage, thinly sliced
- 1 cup shredded carrots
- 2 green onions, sliced
- Sesame seeds for garnish
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional)
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Heat sesame oil: Heat sesame oil in a large skillet or wok over medium-high heat.
- Cook ground beef: Add the ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess fat if needed.
- Add aromatics: Add the sliced onion, garlic, and ginger, and cook for 2–3 minutes until fragrant.
- Cook vegetables: Stir in the cabbage and carrots, and cook for 5–6 minutes until the vegetables are tender but still crisp.
- Make sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce (if using), and red pepper flakes.
- Combine everything: Pour the sauce into the skillet and toss everything to combine. Cook for an additional 2–3 minutes until heated through.
- Garnish and serve: Garnish with green onions and sesame seeds before serving.
Notes
- Serve over rice or noodles for a more filling meal.
- Use purple cabbage for added color or swap in bagged coleslaw mix for convenience.
- For a low-carb version, skip the rice and serve as-is.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
