Beef and Cabbage Stir Fry
Well, this one was a hit! I was a bit reluctant to post another ground meat recipe but decided to give this recipe for Beef and Cabbage Stir Fry from Budget Bytes, a try anyway (I occasionally do that, you know, that is cook without a post for Sly Rooster being the goal).
When I look at my calendar and see an afternoon of carpool pick-ups that will linger into the early evening hours, I know that I need a dinner that I can get started earlier in the day and finish quickly upon returning home. In this predicament, I turn to ground meat recipes, more often than not. I brown the meat earlier in the day and then finish up just before serving. I can usually get dinner on the table in the time it takes whichever sweaty child I have in tow, to wash up.
I played around with the scale of the original recipe quite a bit. The original called for 1/2 lb of ground beef and in my house that would be dinner for one. I amped it all the way up with 3 lbs of meat which you can cut in half but right now that is what my family is consuming with the hopes of having a small container of leftovers. I had to tone down the spice a bit (my adjustment is reflected in the recipe below), feel free to tweak that according to your preference. And finally, I used a bag of pre-shredded coleslaw and 1/2 a bag of pre-shredded carrots for speed, which I highly recommend. Budget Bytes is focused on the cost per person of a recipe, Sly Rooster is concerned with ease.
Bottomline, this recipe won rave reviews. My oldest went back for thirds; and my neighbor, who was over for a glass of wine, turned it into dinner. This Beef and Cabbage Stir Fry has officially earned a spot in my permanent rotation and I hope it will on yours, as well. Try it tonight and please share your comments below. Enjoy!
Beef and Cabbage Stir Fry
Ingredients
- 2 Tbls neutral cooking oil
- 3 lbs lean ground beef
- 4 cloves garlic minced
- 1/4 c grated ginger
- pinch of salt and pepper
Stir Fry Sauce
- 3/4 c low sodium soy sauce
- 1/4 c toasted sesame oil
- 3-4 Tbls Sriracha to taste
- 3 Tbls brown sugar
Vegetables
- 1 14 oz bag pre-shredded Cole slaw mix almost 7 cups
- 1/2 bag pre-shredded carrots about 1 cup
- 3 scallions sliced
Garnishes
- sesame seeds optional
- Sriracha
Instructions
- Heat large sauce pan or wok.
- Add oil and swirl to coat pan.
- Add beef, garlic, ginger, salt and pepper. Cook and break up until browned and crumbled.
- Meanwhile, in a small bowl, combine the sauce ingredients and whisk until the sugar is dissolved. Set aside.
- Once the meat is browned, add the cole slaw mix (or sliced cabbage) and shredded carrots. Stir to combine and cook until wilted, about 2 minutes.
- Add the stir fry sauce and half of the scallions and cook for about 2 more minutes until heated through.
- Top with remaining scallions, sesame seeds and serve with Sriracha on the side.
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