Description
Hearty beef and cabbage stir fry delivers a mouthwatering blend of savory Asian flavors and quick-cooking comfort. Packed with tender meat, crisp vegetables, and a zesty sauce, this dish brings restaurant-quality excitement to home kitchens in minutes.
Ingredients
Scale
- 4 cups green cabbage, thinly sliced
- 1 lb ground beef (lean)
- 2 carrots, julienned or shredded
- ½ onion, thinly sliced
- 3 cloves garlic, minced
- 3 tbsps soy sauce (or tamari for gluten-free)
- 1 tbsp hoisin sauce or oyster sauce
- 1 tbsp vegetable oil
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Optional toppings:
- Green onions, sliced
- Toasted sesame seeds
- Sriracha or chili garlic sauce
Instructions
- Beef Preparation: Sear ground beef in a scorching hot skillet or wok over medium-high heat until completely browned and caramelized, eliminating any excess fat.
- Aromatic Foundation: Infuse the same skillet with vegetable oil, then introduce finely chopped onion, minced garlic, and grated ginger, sautéing until the mixture becomes fragrant and onions turn translucent.
- Vegetable Integration: Incorporate shredded cabbage and julienned carrots into the skillet, stirring periodically to ensure even cooking while maintaining a crisp texture.
- Flavor Amplification: Whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes in a separate bowl to create a dynamic and complex sauce.
- Final Fusion: Reunite the reserved beef with the vegetable medley, drizzle the prepared sauce over the mixture, and toss thoroughly to ensure complete coating and harmonious flavor melding, allowing the ingredients to intermingle for a few minutes before serving.
Notes
- Use high heat and avoid overcrowding the pan to achieve a perfect golden-brown crust on ground beef, which enhances flavor and prevents steaming.
- Watch cooking time carefully to maintain cabbage and carrots’ crisp texture; overcooking leads to mushy, bland vegetables that lose nutritional value.
- Adjust sauce ratios to personal taste, adding more soy sauce for saltiness or rice vinegar for tanginess; taste as you go for perfect seasoning.
- Replace traditional soy sauce with coconut aminos and serve over cauliflower rice for a keto-friendly version that maintains the stir fry’s delicious flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg