Description
Discover how to make a delicious Ground Beef Cabbage Stir Fry that is quick, easy, and packed with flavor. Perfect for a simple weeknight dinner!
Ingredients
- 2 Tbsp soy sauce (30 ml)
- 1 Tbsp toasted sesame oil (15 ml)
- 1 Tbsp sriracha (15 ml)
- 1/2 Tbsp brown sugar (7.5 g)
- 1/2 head green cabbage (500 g)
- 2 carrots (200 g)
- 3 green onions (30 g)
- 1/2 Tbsp vegetable oil (7.5 ml)
- 1/2 lb. lean ground beef (225 g)
- 2 cloves garlic (10 g)
- 1 Tbsp fresh grated ginger (15 g)
- Pinch of salt and pepper
- 1 Tbsp sesame seeds (15 g)
- 1 Tbsp sriracha (15 ml)
Instructions
- Start by making the sauce for the stir fry. Combine soy sauce, toasted sesame oil, sriracha, and brown sugar in a small bowl. Put the sauce aside for later use.
- Prepare the vegetables by shredding them. Cut a small cabbage in half, discard the core, and thinly slice the leaves from one half (you should have 4-6 cups once shredded; save the other half for another time). Peel the carrots and grate them using a cheese grater (about 1 cup grated). Chop the green onions. Finely chop the garlic cloves. Remove the skin from a piece of ginger using a peeler or a spoon’s edge, then grate it with a small-holed grater.
- Warm a large pan over medium heat. When the pan is hot, add the vegetable oil, ground beef, garlic, ginger, and a dash of salt and pepper. Cook the beef until it turns brown, which should take around five minutes.
- Put the shredded cabbage and carrots into the pan and continue to stir and cook until the cabbage softens slightly (or more, depending on your preference). Mix in the sauce you prepared earlier along with the green onions. Finish with a sprinkle of sesame seeds and a drizzle of sriracha before serving.
Notes
- Note: For a vegetarian option, use crumbled tofu or tempeh instead of ground beef for a plant-based protein alternative.
- Second note: Enhance the spiciness by adding extra sriracha or red pepper flakes to suit your taste.
- Third note: Customize the vegetables with bell peppers, broccoli, or snap peas to your liking. Use tamari instead of soy sauce for a gluten-free version.
