Description
Savory beef and cabbage stir fry delivers bold Asian-inspired flavors through tender meat and crisp vegetables. Wok-seared ingredients blend perfectly, offering you a quick, nutritious meal that satisfies hunger with minimal preparation time.
Ingredients
Scale
- 1 lb (454 g) ground beef (lean)
- 4 cups green cabbage, thinly sliced
- 2 carrots, julienned or shredded
- ½ onion, thinly sliced
- 3 cloves garlic, minced
- 3 tbsps soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce or oyster sauce
- 1 tbsp vegetable oil
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 tsp sesame oil
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- Green onions, sliced
- Toasted sesame seeds
- Sriracha or chili garlic sauce
Instructions
- Meat Preparation: Sear beef in a scorching skillet until achieving a deep golden crust, eliminating any pink interior. Drain excess fat to preserve a clean, intense flavor profile.
- Aromatic Base Development: In the same skillet, heat vegetable oil and gently sauté onions, garlic, and ginger until they become translucent, releasing their intricate fragrance and creating a foundational flavor landscape.
- Vegetable Integration: Introduce cabbage and carrots to the skillet, allowing them to soften while maintaining a subtle crispness. Stir consistently to ensure uniform cooking and prevent adherence to the pan’s surface.
- Sauce Composition: Whisk soy sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes into a cohesive, multilayered sauce that will infuse the dish with complexity and depth.
- Final Fusion: Combine the browned beef and softened vegetables, then drench the mixture with the prepared sauce. Toss thoroughly to allow ingredients to intertwine and absorb the sauce’s nuanced flavors. Conduct a final seasoning assessment, adjusting with salt and pepper to achieve a harmonious culinary balance.
Notes
- Beef Browning Technique: Ensure extremely high heat when searing beef to create a golden-brown crust that locks in moisture and develops deep, rich flavor complexity.
- Vegetable Texture Control: Chop cabbage and carrots uniformly for consistent cooking, maintaining a crisp-tender texture that prevents mushiness and preserves nutritional integrity.
- Sauce Balance Mastery: Adjust sauce ingredients incrementally, tasting as you go to achieve a perfect harmony between salty, tangy, and slightly spicy notes without overwhelming the dish’s natural ingredients.
- Low-Carb Adaptation: Replace traditional soy sauce with coconut aminos for a gluten-free option, and add extra red pepper flakes to boost flavor intensity while keeping the dish diet-friendly and exciting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg