Description
This Beef and Cabbage Stir Fry is a fast and flavorful one-pan dish that’s loaded with savory ground beef, tender cabbage, and a rich, slightly sweet stir-fry sauce. It’s low-carb, budget-friendly, and comes together in under 30 minutes—perfect for busy weeknights.
Ingredients
-
1 lb ground beef
-
1 tablespoon sesame oil (or vegetable oil)
-
1/2 onion, thinly sliced
-
3 garlic cloves, minced
-
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
-
5 cups green cabbage, shredded
-
1 large carrot, julienned or shredded (optional)
-
2 green onions, sliced (for garnish)
-
Sesame seeds, for garnish (optional)
For the Sauce:
-
1/4 cup soy sauce (low-sodium preferred)
-
1 tablespoon hoisin sauce
-
1 tablespoon rice vinegar
-
1 tablespoon brown sugar or honey
-
1/2 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
-
Make the Sauce:
In a small bowl, whisk together soy sauce, hoisin, rice vinegar, brown sugar (or honey), and red pepper flakes. Set aside. -
Cook the Beef:
Heat sesame oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned and cooked through, breaking it up as it cooks. Drain excess fat if needed. -
Add Aromatics:
Add sliced onion, garlic, and ginger to the pan. Cook for 2–3 minutes until fragrant and onions are slightly softened. -
Stir Fry the Veggies:
Add shredded cabbage and carrot to the pan. Stir well to combine and cook for 5–7 minutes, or until the cabbage is tender-crisp. -
Add the Sauce:
Pour the sauce over the beef and cabbage mixture. Toss everything together and cook for another 2–3 minutes until everything is evenly coated and heated through.
-
Serve:
Remove from heat, garnish with sliced green onions and sesame seeds, and serve hot over rice, noodles, or on its own.
Notes
-
Swap ground beef with ground turkey or chicken for a lighter version.
-
Add bell peppers, mushrooms, or snow peas for more veggies.
-
Great for meal prep—reheats well for lunch the next day.