Beef and Cabbage Stir Fry

, , 4 Comments

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
Print Recipe

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.

Notes

Can serve as is or with cooked rice.
Email, RSS Follow
Pin It
Email
Share on Tumblr