Pack in a few of your daily requirements of both veggies and protein with this simple and speedy Beef and Cabbage Stir Fry! Once all of the the vegetables are sliced, shredded and minced as needed this dish comes together quickly and easily in only one large skillet or pan making this a great, easy meal to enjoy on busy weeknights!

Beef and Cabbage Stir Fry Recipe

Prep first then cook.

Gather the ingredients in place to throw into a large cast-iron skillet or pan as and when it’s needed. This will make a huge difference to the ease of prep.

Stir Fry Ingredient Checklist

• Ground Beef – Just take the beef out of the fridge and let it sit at room temperature while you get everything prepped.
• Garlic & Ginger – You’ll need a few cloves of garlic and about an inch of ginger – finely mince or grate to prepare. These two lay out the foundational flavours of this dish.
• Cabbage – What’s a cabbage stir-fry without cabbage? Slice a medium or small cabbage in half, cut out the hard inner core, then slice the leaves into long, thin pieces.
• Carrot – I chose to cut my carrots into thin slices of match-stick sized pieces, but you can also grate or shred your carrots using the large holes on a box grater to speed up the process.
• Green Onions – Cut off the white rooted ends and slice up the whole stalk.

Sauce Ingredients

The sauce comes together easily in no time.

It’s made up of a combination of: sesame oil, soy sauce, brown sugar, rice vinegar, black pepper and sesame seeds (optional).

Simply mix everything together in a small bowl or cup and then set aside until it’s needed at the end.

Ground Beef Stir Fry Steps

1. Warm a tablespoon of oil in a large pan or skillet over a medium-high heat. Add the garlic, ginger and beef to the pan. Cook about 5-7 minutes until the beef has browned and no pink bits remain. Make sure to use a wooden spoon to break up the large chunks of mince as it cooks.
2. Add the shredded cabbage and carrots to pan. Reduce the temperature down to a medium heat. Toss beef mixture with the veggies and cook another 5 minutes or so until the cabbage starts to soften.
3. Add the spring onions along with the stir-fry sauce. Mix everything together and cook another couple of minutes. Make sure to mix well so that the beef and veggies are well coated in the sauce mixture.
4. Taste and season. Add an extra sprinkle of sesame seeds or spring onions and enjoy!

Serving Suggestions

This dish is great served over a bed of coconut rice or mixed into noodles.

Keep it low carb friendly and suitable for a keto diet with extra veggies. Serve over cauliflower rice or mixed into zucchini noodles.

Make it Paleo

• Replace soy sauce with coconut aminos and add about 1/2-1 tsp of salt to the sauce.
• Use maple syrup or honey in place of the brown sugar.
• Instead of rice wine vinegar use apple cider vinegar.
• Use coconut oil instead of sesame oil.

Substitutions

• Swap out the ground beef for ground pork, chicken or turkey
• Use a bag of coleslaw mix. Coleslaw mix is essentially a mixture of carrots and cabbage. By using a pre-prepared bag of you cut out most of the prep work.
• This recipe uses white cabbage but use any type of cabbage you want. Napa cabbage is a great option as it’s commonly used in Chinese cooking.

Additions

• Add more protein! Increase the amount of meat to a full pound of ground beef.
• Add more veggies! Sliced mushrooms, snow peas, water chestnuts and peppers can easily be added making for for an even more colourful and filling meal.

More Stir Fry’s You Might Enjoy

• Thai Basil Beef (Pad Gra Prow)
• Teriyaki Chicken and Broccoli Stir Fry
• Ginger & Spring Onion Chicken
• Cashew & King Prawn Stir Fry
• Carrot And Cabbage Noodle Stir Fry
• Garlic & Chili Sautéed Kale With Toasted Cashews
• Peanut Chicken Stir Fry

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Beef & Cabbage Stir Fry

Yield: 4 servings Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

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Pack in a few of your daily requirements of both veggies and protein with this simple and speedy Beef and Cabbage Stir Fry! Once all of the the vegetables are sliced, shredded and minced as needed this dish comes together quickly and easily in only one large skillet or pan making this a great, easy meal to enjoy on busy weeknights! | Low Carb + Dairy Free + Paleo Options

Ingredients

Sauce

• 1 tablespoon sesame oil
• 1/4 cup | 60 ml tablespoons gluten free soy sauce/tamari
• 2 tablespoons | 30 ml water
• 2 teaspoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional)
• 1 teaspoon ground black pepper (or to taste)

Stir Fry

• 1 tablespoon cooking oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled & minced
• 1/2 pound ground beef
• 1/2 small head of cabbage, thinly sliced
• 2 carrots, peeled and cut into matchsticks
• 4 spring onions, thinly sliced

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Prep the sauce. In a small bowl or cup, mix together the sesame oil, soy sauce, water, vinegar, brown sugar (or maple/honey), black pepper and sesame seeds. Set aside.
2. Warm a large skillet over a medium-high heat with 1 tablespoon of cooking oil. When the pan is hot, add the garlic, ginger and ground beef. Break up the beef with a wooden spoon into and cook 5-7 minutes until the beef has browned.
3. Add the carrots and cabbage and cook another 5 minutes until the vegetables are tender.
4. Stir in the green onions along with the sauce mixture. Increase the temperature and mix well making sure to evenly coated the beef and veggies in sauce. Cook about 3-4 minutes until the sauce soaked into the stir fry. Taste and season with salt and pepper as your see fit.
5. Remove from the heat and serve immediately over a bed of rice or noodles. Serve over cauliflower rice or mixed into zucchini noodles for a low carb meal.

Notes

• Leftovers: Let cool completely then store in an air-tight container in the fridge for up to four days.

Make it Paleo:

• Replace the soy sauce with coconut aminos and add about 1/2-1 teaspoon of salt to the sauce.
• Use maple syrup or honey in place of the brown sugar.
• Instead of rice wine vinegar use apple cider vinegar.
• Use coconut oil instead of sesame oil.

Nutrition Information

Yield: 4

Serving Size:

about 1.5 cups Calories: 240Total Fat: 14gCarbohydrates: 14gFiber: 4gSugar: 8gProtein: 17g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: Asian