Cabbage Beef Stir-Fry

A fast, savory skillet meal with browned ground beef, crisp-tender cabbage and carrots, and a glossy soy, garlic, and ginger sauce finished with toasted sesame seeds.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound ground beef
• 1 small head green cabbage
• 2 medium carrots
• 0.333 cup low-sodium soy sauce
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 1 tablespoon rice vinegar
• 2 teaspoons brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds
• 0.25 teaspoon black pepper

Cooking instructions

1. Thinly slice the cabbage, peel and matchstick the carrots, mince the garlic, and grate the ginger. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger. (about 10 min)
2. Heat a large skillet or wok over medium-high heat. Add the vegetable oil and ground beef. Cook, breaking it into small pieces, until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if needed; ground beef should reach 160°F. (about 8 min) — Medium-high
3. Add the carrots and cabbage to the skillet. Stir-fry until the vegetables are crisp-tender and the cabbage begins to wilt, about 5 to 6 minutes. (about 6 min) — Medium-high
4. Pour in the soy-ginger sauce and toss until the beef and vegetables are evenly coated. Cook until the sauce is hot and slightly reduced, 2 to 3 minutes. Season with the black pepper. (about 3 min) — Medium-high
5. Remove from the heat, sprinkle with sesame seeds, and serve immediately over rice or on its own. (about 1 min)