Beef and Cabbage Stir Fry

Looking to add more veggies to your diet without breaking the bank? This Beef and Cabbage Stir Fry is the perfect solution! Packed with inexpensive vegetables, this dish is not only delicious but also budget-friendly. Plus, it’s incredibly versatile—you can use different types of ground meat or add a variety of other vegetables to suit your taste preferences. For added convenience, you can even use pre-shredded coleslaw mix instead of chopping your own cabbage and carrots. With this recipe, you can enjoy a nutritious and satisfying meal in no time!

Serve this up however you like – over rice, noodles, or as a cool little salad to kick things off.

Recipe sourced from Budget Bytes.

Budget Bytes

Beef and Cabbage Stir Fry

This is a delicious, speedy yet satisfying Beef and Cabbage Stir Fry—a hearty, low-carb meal bursting with bold flavors and endless ways to tailor it to your taste. With its simplicity and versatility, dinner tonight is calling your name!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: dinner, lunch

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

STIR FRY SAUCE

• 2 Tbs soy sauce
• 1 Tbs toasted sesame oil
• 1 Tbs sriracha
• ½ Tbs brown sugar

STIR FRY

• ½ head green cabbage
• 2 carrots
• 3 green onions
• ½ Tbs neutral cooking oil
• ½ lb lean ground beef
• 2 cloves garlic
• 1 Tbs fresh grated ginger
• pinch of salt and pepper

GARNISHES (optional)

• 1 Tbs sesame seeds
• 1 Tbs green onions, thinly sliced
• 1 Tbs sriracha

Method

 

1. Prepare the stir fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
2. Shred the vegetables so they are ready to go when you need them. Cut one small to medium sized cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
3. Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
4. Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Sitr in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.

Notes

Go vegetarian and leave out the meat.  Add a can of drained and rinsed chickpeas, and fry in place of ground meat.

 

*1 Tbs sriracha makes a medium-spicy stir fry. If you don’t like spicy, I’d start with 1 tsp. The sriracha add flavor as well as heat, so I don’t suggest skipping it all together.

 

Optional add-ins:

• water chestnuts,
• broccoli,
• sliced mushrooms,
• corn,
• snow peas,
• sliced sweet onion,
• hoisin sauce,
• double the sauce and add noodles
• thinly sliced red bell pepper.

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