Description
A quick and healthy Chinese-inspired ground beef and cabbage stir fry that combines lean protein with crunchy vegetables and flavorful aromatics, perfect for a satisfying weeknight meal.
Ingredients
Scale
Protein
- 1 lb lean ground beef
Vegetables & Aromatics
- 4 cups green cabbage, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, sliced
Sauces & Seasonings
- 2 tablespoons soy sauce (low sodium preferred)
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare Ingredients: Finely chop the green cabbage, mince the garlic and ginger, and slice the green onions to have all ingredients ready for efficient cooking.
- Cook Beef: Heat a large skillet or wok over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until it is browned and no longer pink, about 5-7 minutes.
- Add Aromatics: Push the beef to one side of the pan and add the minced garlic and ginger. Stir quickly and cook for about 30 seconds until fragrant, being careful not to burn.
- Cook Cabbage: Add the sliced cabbage to the pan, tossing it with the beef and aromatics. Cook for 4-5 minutes until the cabbage softens but still retains some crunch.
- Season: Pour in the soy sauce, add a splash of rice vinegar, and drizzle with sesame oil. Toss everything well to evenly coat and combine the flavors.
- Finish and Serve: Mix in the sliced green onions and red pepper flakes if using. Give the mixture one final toss, remove from heat, and serve immediately.
Notes
- Using lean ground beef keeps this dish lower in fat and healthier.
- Feel free to adjust the red pepper flakes according to your desired spice level.
- Low sodium soy sauce is recommended for a healthier version.
- This stir fry is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- For added crunch, consider topping with toasted sesame seeds before serving.