Ground Beef and Cabbage Stir Fry Recipe
- 1 pound ground beef (I typically use 85% lean)
- 1 (9-ounce) bag coleslaw (or 5 cups mix of shredded fresh cabbage and sliced carrots)
- 2 scallions (also known as green onions), thinly sliced
- 1 tablespoon peeled freshly grated ginger
- 2 tablespoons
soy sauce(both regular and low-sodium varieties work well; I use the brand Kikkoman)
- 1 tablespoon
sriracha sauce(I use the brand Huy Fong; can substitute with another chili garlic sauce or your favorite hot sauce)
- (optional) black sesame seeds
- Stir soy sauce and sriracha together with a spoon in a small mixing bowl until smooth; set aside.
- Prepare a pan large enough to simultaneously hold ground beef and coleslaw; I use a nonstick 10-inch pan with 3-inch-tall sides. No lid needed. It's not necessary to pre-heat the pan, and oil is not required.
- Add ground beef to the pan over medium-high heat; cook until browned and crumbled, breaking up the meat with a stiff utensil, about 5 minutes. Do not drain fat, which will be used to fry coleslaw in the next step.
- Keeping beef in the pan, stir in coleslaw mix. Cook until cabbage is wilted and tender, stirring frequently, about 5 minutes.
- Reduce heat to medium-low. Stir in prepared sauce (soy sauce and sriracha) and ginger until well-mixed, about 1 minute. For extra flavor, see section below called "Try These Variations."
- Turn off the heat. Stir in sliced scallions, and optionally garnish with sesame seeds. Serve while hot.
- Leftovers: Cover and store leftovers in the refrigerator for up to a few days. Reheat using the microwave or on the stovetop until warmed through.
|Makes 3 Servings|
|Amount Per Serving (1.2 cups):|
|Calories 420 (47% from fat)|
|Total Fat 22g||34%|
|Saturated Fat 9g||43%|
|Net Carb 6g|
|Total Carb 9.5g||3%|
|Dietary Fiber 3.5g||13%|
Use a pre-shredded bag of mixed cabbage (green and/or purple) and carrots. Most U.S. supermarkets sell something like this, whether it’s sold as “cabbage mix” or “coleslaw mix.” Just check its contents to verify that it has cabbage and carrots.
I love these bags because they save you precious time compared to shredding the veggies yourself, and also because it gives you a fixed quantity of various raw vegetables without having to buy them separately, especially if you only plan to use a little of each.
🔔 Why You Should Make This
- Super Fast. This stir fry only takes 20 minutes — 5 minutes of prep plus 15 minutes of cooking — and you’ve got yourself a tasty protein-packed dinner. It’s perfect for those weeknights when you’re in a pinch and need to get dinner on the table.
- Single Pan. You only need one pan to make this dish, from browning the beef to stirring in cabbage to adding the sauce.
- Few Ingredients. There are only seven ingredients total, and the sauce itself is a simple mixture of soy sauce and sriracha.
🔆 Try These Variations
- Increase Cabbage. This dish has a high beef-to-cabbage ratio, so if you prefer having more frequent bites of cabbage, you can increase the cabbage up to 16 ounces in weight. Just make sure that your pan is appropriately sized for the increased amount of cabbage.
- Use Other Ground Meat. Don’t have beef? Use ground turkey, pork, or other meats.
- Add Toasted Sesame Oil. For a nice flavoring and extra fat, drizzle sesame oil over the pan at the end of cooking. Make sure to use toasted oil (it should be a dark amber color) or else it won’t be flavorful.
- Add Garlic. Mince a few fresh garlic cloves and add them at the same time as the sauce. Yum.