Ground Beef and Cabbage Stir fry

Ground Beef and Cabbage Stir fry

I think from now on I’ll add a cabbage to my grocery order as a sort of “dinner insurance”. Why? Well cabbage will keep in the fridge for weeks, and I always have frozen Costco grass-fed organic beef on hand. Some of the rest of the accoutrements make this tasty but aren’t absolutely necessary, which means I’ll always have a dinner (and one that can serve a small army) in my back pocket at a moment’s notice. 

If you’re new to Asian cooking and nervous to cook sans a recipe, here’s a foolproof combo that can start you on your way. Brown sugar and soy sauce combine scrumptiously and can be poured over endless combinations of meat, veggies and rice. It’s the sweet and salty balance that I’m always looking for when cooking, especially with Asian flavors.

Cabbage, as you probably know, is pretty (ridiculously) low in calories and “grows” this tasty beef dish to the point you can fill your bowl to the top with nary any guilt. Just one caution; be careful not to overcook the cabbage here, or your meal gets mushy in a hurry. Think “crisp tender” when wilted down those veggies, and you’re good to go. I served this with my fave, oven-baked brown rice!

Combine 1 1/2 c. brown rice, 2 1/2 c. boiling water, 1 tbsp. olive oil and 1 tsp. kosher salt in an 8×8 inch baking dish. Cover with foil and bake at 375 for 1 hour. 

Ground Beef and Cabbage Stir Fry

Serves 6 without rice, 8 with rice

1 tbsp. vegetable oil

1 tbsp. pressed garlic

1 tbsp. grated fresh ginger

1.3 lb. ground beef

1/2 tsp. kosher salt

1 sm. head green cabbage, thinly sliced

3 carrots, grated

1/2 red onion, minced

1/4 c. Tamari or soy sauce

2 tbsp. sesame oil

1 – 2 tbsp. Sriracha

1/4 c. brown sugar

1/2 c. cilantro leaves


Sesame seeds

1. In a large nonstick skillet or pot, heat oil over medium heat. Add garlic and ginger and saute until fragrant, about 1 minute.

2. Add beef and cook until browned. Drain excess oil and add salt. Stir, then remove meat to a separate bowl.

3. To now-empty pot, add cabbage, carrots and onion. Let cook, stirring until wilted, about five to eight minutes.

4. Combine soy sauce, sesame oil, Sriracha and brown sugar in small bowl.

5. Add beef back to pot along with sauce and cilantro. Stir to combine. Serve over rice, topped with  Sriracha and sesame seeds, if desired.


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