Description
A flavorful and nutritious Ground Beef and Cabbage Stir Fry that combines lean meat with crispy vegetables, seasoned with ginger, garlic, and soy sauce. This quick dish is perfect for a wholesome weeknight dinner and served best over fluffy brown rice.
Ingredients
Units
Scale
Meat and Vegetables
- 1 pound grass-fed ground beef (like Moink)
- 1/4 teaspoon salt
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons freshly minced ginger
- 1 head green cabbage (about 10-12 cups shredded)
Sauces and Oil
- 2 tablespoons tamari or gluten-free soy sauce
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sesame oil
Garnish and Rice
- Optional: chopped green onion for garnish
- 1 cup brown rice
- 2 cups water
Instructions
- Cook the beef: Heat a large skillet or wok over medium-high heat. Add the ground beef, sprinkle with ¼ teaspoon salt, and cook, breaking apart with a spatula, until browned and cooked through, about 5-7 minutes. You may add a little oil if using extra lean beef.
- Sauté onions: Push the beef to one side of the pan or remove and set aside briefly. Add diced onion to the skillet, and cook with the beef for about 5 minutes until softened and translucent.
- Add aromatics: Stir in the minced garlic and ginger, and cook for 30 seconds until fragrant.
- Stir-fry vegetables: Add shredded cabbage, soy sauce, and red pepper flakes. Toss everything together and cook uncovered until the cabbage is wilted and tender, approximately 5-7 minutes. Stir occasionally for even cooking.
- Finish and serve: Remove from heat. Drizzle with 1 teaspoon sesame oil and sprinkle with chopped green onions if desired. Serve hot as is or over cooked brown rice.
- Prepare brown rice: Combine 1 cup brown rice with 2 cups water in a pot, bring to a boil, then reduce to simmer. Cover and cook for about 40 minutes. Turn off heat and let it steam, covered, for 10 minutes. Fluff with a fork before serving.
Notes
- Add other vegetables like mushrooms, snow peas, carrots, or bean sprouts for variation.
- Use pre-shredded coleslaw mix as a time-saving shortcut instead of chopping cabbage.
- Prepare all ingredients in advance for quick assembly.
- Stir-frying is best done in a wok or large skillet for even heat distribution and easy tossing.
- Recipe includes approximate estimates; adjust seasonings to taste.
Nutrition
- Serving Size: 1 plate (without rice)
- Calories: 544 kcal
- Sugar: 8 g
- Sodium: 770 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 8 g
- Protein: 27 g
- Cholesterol: 81 mg
