Ground Beef and Cabbage Stir Fry
212kcal
Equipment
Ingredients
- ½ pound lean ground beef
- 1 pound shredded cabbage
- 3 oz shredded carrots
- 3 green onions (diced)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons neutral oil
- 1 tablespoon low-sodium soy sauce
- ½ tablespoon oyster sauce
- 1½ teaspoons brown sugar (lightly packed)
- 2 teaspoons sesame oil
- 1 tablespoon sriracha (or more to taste)
- kosher salt and black pepper (as needed to taste)
Method
- Mix soy sauce, oyster sauce, brown sugar, sesame oil, and sriracha in a bowl.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook the ground beef with a pinch of salt and black pepper until browned, about 4-5 minutes. Tilt the pan then drain excess liquid with paper towels.
- Move the beef to one side of the skillet. Heat 1 tablespoon of oil to the empty side and cook garlic, ginger, and green onion until fragrant. Mix them with the beef, then season with a pinch of salt, pepper, and half of the stir fry sauce.
- Add cabbage, carrots, and remaining sauce to skillet. Stir and cook until veggies are slightly wilted. Taste and adjust the seasoning with salt, black pepper or soy sauce.
Nutrition
Calories212kcalCarbohydrates12gProtein14gFat12gSaturated Fat3gPolyunsaturated Fat3gMonounsaturated Fat5gTrans Fat0.2gCholesterol35mgSodium367mgPotassium512mgFiber4gSugar6gVitamin A3758IUVitamin C48mgCalcium71mgIron2mg
Notes
Drain excess fat/liquid. Remember to drain excess fat or liquid, especially if you are using ground beef with higher fat content, to prevent a mushy stir fry.
If you're using 20% fat ground beef, consider browning the beef beforehand and draining it using a colander before stirring the meat back with other ingredients. This helps reduce excess grease and ensures a lighter, healthier stir fry without sacrificing flavor.
Storage. Leftovers can typically be stored in the refrigerator for up to 3-4 days or up to 2 months in the freezer.