Description
This Easy Asian Ground Beef and Cabbage Stir Fry is a quick, flavorful weeknight meal combining savory ground beef with crunchy cabbage and a tangy, slightly spicy sauce. Perfectly balanced with garlic, ginger, and a touch of sweetness from coconut aminos, this dish comes together in just 25 minutes, making it ideal for busy evenings.
Ingredients
Scale
For the Sauce
- 1/2 cup coconut aminos
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp crushed red pepper flakes
For the Stir Fry
- 1 tbsp avocado oil or your favorite cooking oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 1 lb ground beef
- 1 head of cabbage, thinly sliced (about 8 cups)
- 1/2 cup shredded carrot
- Salt & pepper to taste
- Green onion slices and sesame seeds for garnish
Instructions
- Prepare the sauce: In a small bowl, combine the coconut aminos, rice vinegar, sesame oil, and crushed red pepper flakes. Stir well and set aside while you prepare the stir fry.
- Sauté the onion: Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until translucent and softened, about 5 minutes.
- Add ginger and garlic: Stir in the grated ginger and minced garlic. Cook for about 1 minute until fragrant and aromatic, allowing the flavors to meld.
- Cook the ground beef: Add the ground beef to the skillet. Break it up with a wooden spoon and cook for about 5 minutes until fully browned and no longer pink.
- Combine vegetables and sauce: Add the thinly sliced cabbage and shredded carrot to the skillet along with the prepared sauce. Stir everything together and cook for about 5 minutes until the cabbage wilts and the sauce reduces slightly.
- Season and serve: Taste the stir fry and season with salt and pepper as desired. Serve warm, garnished with freshly sliced green onions and a scattering of sesame seeds for extra flavor and crunch.
Notes
- You can substitute ground turkey or chicken for the beef for a leaner option.
- If you prefer more heat, increase the crushed red pepper flakes or add a dash of sriracha.
- For gluten-free individuals, ensure your sesame oil and rice vinegar are certified gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a splash of water or broth if the stir fry looks dry while cooking.
