Ground Beef and Cabbage Stir Fry (Printer-friendly)
Tender beef and crisp cabbage tossed in savory Asian seasonings
# What You'll Need:
→ Proteins
01 - 1 lb lean ground beef
→ Vegetables
02 - 1 small head green cabbage (about 1½ lbs), 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
→ Sauces & Seasonings
08 - 3 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp oyster sauce (optional)
10 - 1 tbsp sesame oil
11 - 1 tsp chili garlic sauce or Sriracha (optional)
12 - ½ tsp ground black pepper
13 - 1 tsp sugar or honey (optional)
→ Oils
14 - 1 tbsp neutral oil (canola or vegetable oil)
# Directions:
01 - In a large skillet or wok, heat the neutral oil over medium-high heat.
02 - Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through (about 5 minutes). Drain excess fat if needed.
03 - Add the sliced onion, garlic, and ginger. Stir fry for 1–2 minutes until fragrant.
04 - Add the cabbage and carrot. Stir fry for 4–5 minutes, until the vegetables are just tender but still crisp.
05 - In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, chili garlic sauce, black pepper, and sugar or honey.
06 - Pour the sauce over the beef and vegetables. Toss well to coat everything evenly. Stir fry for another 1–2 minutes until heated through.
07 - Taste and adjust seasoning if needed, then remove from heat. Serve hot, garnished with sliced green onions.
# Expert Advice:
01 -
- Ready in 30 minutes but tastes like it came from a restaurant
- Endlessly customizable with whatever vegetables you have on hand
- Perfect meal prep that actually tastes better the next day
02 -
- Do not overcrowd the pan or vegetables will steam instead of stir fry
- Prep all ingredients before you start cooking once the heat is on everything moves fast
- Slicing cabbage thinly makes all the difference in texture
03 -
- Cook ground beef in two batches to avoid overcrowding and get better browning
- Toast sesame oil in a separate pan first to intensify its flavor before adding