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4.14
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44
votes
Asian Beef and Cabbage Stir-Fry
This Chinese takeout-inspired beef and cabbage stir-fry is fast and simple to make.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main
Cuisine:
Chinese
Servings:
4
people
Calories:
294
kcal
Author:
Katie Wells
Equipment
Large skillet
Ingredients
For the sauce:
½
cup
coconut aminos
(or tamari)
⅓
cup
water
1½
TBSP
coconut sugar
1½
TBSP
cornstarch
2
TBSP
rice vinegar
½
tsp
red pepper flakes
½
tsp
black pepper
1
tsp
fresh ginger
(grated)
3
cloves
garlic
(minced)
½
tsp
sesame oil
For the stir fry:
1
lb
ground beef
(or turkey, venison, etc.)
2
small
onions
(thinly sliced)
2
medium
carrots
(grated)
1
small head
green cabbage
(or any kind, chopped)
For topping:
Green onion
(sliced)
Sesame seeds
Instructions
In a small bowl, whisk together all the ingredients for the sauce and set aside.
In a large skillet or wok, brown the ground beef over medium-high heat.
When the meat is almost completely browned, add the sliced onions.
When the onions are starting to soften, mix in the carrots and cabbage.
Cook for about 5 more minutes, stirring often until the cabbage starts to soften.
Stir in the sauce and bring to a simmer.
Reduce heat, and simmer for 3 minutes, stirring frequently until the veggies are no longer crunchy.
Garnish with green onion and sesame seeds and enjoy on its own or over rice.
Notes
This reheats well on the stovetop for a yummy weeknight dinner.
Nutrition
Calories:
294
kcal
|
Carbohydrates:
30
g
|
Protein:
27
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.4
g
|
Cholesterol:
70
mg
|
Sodium:
823
mg
|
Potassium:
864
mg
|
Fiber:
6
g
|
Sugar:
12
g
|
Vitamin A:
5347
IU
|
Vitamin C:
70
mg
|
Calcium:
107
mg
|
Iron:
4
mg