Description
This Ground Beef and Cabbage Stir Fry is a quick and flavorful dish combining savory grass-fed beef with tender cabbage and aromatic spices. Perfect for a healthy weeknight dinner, it features simple ingredients cooked in a skillet or wok and served over fluffy brown rice.
Ingredients
Scale
Main Ingredients
- 1 pound grass-fed ground beef (like Moink)
- ¼ teaspoon salt
- ½ medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons freshly minced ginger
- 1 head green cabbage (about 10-12 cups shredded)
- 2 tablespoons tamari or gluten-free soy sauce
- ¼ teaspoon red pepper flakes
- 1 teaspoon sesame oil
Optional Garnish
- Chopped green onion for garnish
For the Rice
- 1 cup brown rice
- 2 cups water
Instructions
- Cook the Ground Beef: Heat a large skillet or wok over medium-high heat. Add the ground beef and sprinkle with ¼ teaspoon salt. Break apart with a spatula and cook for 5-7 minutes until browned and cooked through. Add a little oil if using extra lean beef to prevent sticking.
- Sauté the Onion: Push the beef to one side of the pan or remove it briefly. Add the diced onion to the skillet with the beef and cook for about 5 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and freshly minced ginger, cooking for 30 seconds until fragrant to enhance the flavors.
- Cook the Cabbage: Add the shredded cabbage, tamari or gluten-free soy sauce, and red pepper flakes to the pan. Toss everything together and cook uncovered, stirring occasionally, for 5-7 minutes until the cabbage is wilted and tender.
- Finish and Serve: Remove the skillet from the heat. Drizzle with 1 teaspoon sesame oil and sprinkle with chopped green onions if desired. Serve hot either alone or over cooked brown rice.
- Prepare the Brown Rice: In a pot, combine 1 cup brown rice with 2 cups water and bring to a boil. Reduce heat to a simmer, cover, and cook for about 40 minutes. Turn off the heat and let the rice steam, covered, for 10 minutes. Fluff with a fork before serving.
Notes
- Use tamari or gluten-free soy sauce to keep this dish gluten-free.
- Add a bit of oil when cooking extra-lean beef to prevent sticking.
- Adjust red pepper flakes to your heat preference.
- For a vegetarian version, substitute beef with crumbled tofu or tempeh and use vegetable broth or water instead of beef drippings.
- Leftovers refrigerate well for up to 3 days and reheat easily.
