Ah, ground beef and cabbage stir-fry — a quick, low-carb, savory dish that’s hearty, flavorful, and easy to throw together. Here’s a simple, delicious recipe:
Ingredients (serves 3–4)
- 1 lb (450 g) ground beef
- 4 cups green cabbage, shredded (about half a small head)
- 1 medium onion, thinly sliced
- 2–3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional but great for flavor)
- 2–3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, adds richness)
- 1 teaspoon sesame oil
- 1–2 teaspoons chili sauce or red pepper flakes (optional, for heat)
- 2 tablespoons vegetable oil or olive oil
- Salt and pepper to taste
- Green onions or sesame seeds for garnish (optional)
Instructions
- Cook the beef:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add ground beef and cook until browned, breaking it up with a spatula. Season lightly with salt and pepper. Remove beef from the pan and set aside. - Sauté aromatics:
In the same pan, add the remaining oil. Sauté the onion for 2–3 minutes until slightly translucent. Add garlic and ginger, cooking for another 30 seconds until fragrant. - Cook the cabbage:
Add the shredded cabbage and stir-fry for 5–7 minutes until tender but still slightly crisp. - Combine everything:
Return the cooked ground beef to the pan. Stir in soy sauce, oyster sauce, sesame oil, and chili if using. Toss everything together and cook 1–2 more minutes so the flavors meld. - Garnish and serve:
Sprinkle with chopped green onions or sesame seeds if desired. Serve hot on its own or over rice/noodles.
💡 Tips:
- For extra flavor, add a splash of rice vinegar or a squeeze of lime at the end.
- You can swap cabbage for bok choy, napa cabbage, or even shredded Brussels sprouts.
- If you like it saucy, mix 1 tsp cornstarch with 2 tbsp water and add to the pan at the end to thicken the sauce.
If you want, I can also give a 5-minute version with a richer Asian-style sauce that makes it taste like takeout. Do you want me to do that?
