Description
This Healthy Chinese Ground Beef & Cabbage Stir Fry is a quick and nutritious meal that combines lean ground beef with crunchy green cabbage, flavored with garlic, ginger, and a tangy soy-based sauce. Ready in just 25 minutes, it’s perfect for a wholesome weeknight dinner that’s both satisfying and light.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 4 cups green cabbage, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, sliced
Sauce and 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 Your Ingredients: Finely chop the green cabbage, mince the garlic and ginger, and slice the green onions. Having all ingredients ready will streamline the cooking process.
- Brown the Ground 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 cooked beef to one side of the pan and add the minced garlic and ginger to the empty side. Stir quickly and cook for about 30 seconds until fragrant.
- Stir Fry the Cabbage: Add the sliced cabbage to the pan, tossing it with the beef and aromatics. Cook for 4-5 minutes, stirring frequently, until the cabbage softens but remains slightly crunchy.
- Season the Stir Fry: Pour in the soy sauce, add a splash of the rice vinegar, and drizzle with sesame oil. Toss everything well to evenly coat and blend the flavors.
- Finish with Green Onions and Heat: Mix in the sliced green onions and red pepper flakes if using. Give one final toss, then remove the pan from heat. Serve immediately for best taste.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add a fresh chili.
- Use low sodium soy sauce to keep the dish healthier and reduce salt content.
- Feel free to substitute green cabbage with Napa cabbage or add other veggies like bell peppers or carrots for variety.
- Serve with steamed rice or noodles for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
