Ground Beef And Cabbage Stir Fry
This Ground Beef and Cabbage Stir Fry is a quick and nutritious dish that highlights the savory flavors of ground beef paired with crisp cabbage and colorful vegetables. It's perfect for a weeknight dinner and can be made in under 30 minutes.
Equipment
- 1 large skillet or wok
- 1 stirring spoon or spatula
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 pound ground beef
- 4 cups cabbage, chopped (approximately ½ medium head)
- 1 unit bell pepper, diced (any color)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon vegetable oil
- 1 teaspoon ginger, minced (or ½ teaspoon ground ginger)
- to taste salt and pepper
- 1 teaspoon sesame oil (for drizzling, optional)
- to serve cooked rice or noodles (for serving)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, about 5 minutes.
- Drain any excess fat from the ground beef, if necessary.
- Add the diced onion and minced garlic to the skillet. Sauté for about 2 minutes, until the onion becomes translucent.
- Stir in the diced bell pepper and cook for an additional 2 minutes.
- Add the chopped cabbage to the skillet, stirring well to combine. Cook for about 3-4 minutes, until the cabbage is tender but still crisp.
- Pour in the soy sauce, oyster sauce (if using), and minced ginger. Season with salt and pepper to taste. Stir everything together and cook for another 1-2 minutes.
- Remove from heat and drizzle with sesame oil, if desired.
- Serve the stir fry over cooked rice or noodles.
Notes
You can customize this recipe by adding other vegetables such as carrots, broccoli, or snap peas.
For a spicier version, consider adding red pepper flakes or sliced jalapeños.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.