Ground Beef & Cabbage Stir Fry

Ground beef and cabbage make a fast skillet meal when the vegetables are added in stages. Browning the beef first develops flavor; cooking the cabbage uncovered prevents the dish from becoming watery.

Recipe at a glance

• Yield: 4 servings
• Equipment: 12-inch skillet, spatula, small bowl
• Time: 15 minutes prep, 20 minutes cooking
• Heat: medium-high stovetop

Ingredients

• 1 pound lean ground beef
• 1 tablespoon neutral oil
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 4 cups thinly sliced green cabbage
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 scallions, sliced

Method

1. Whisk soy sauce, vinegar, sesame oil, cornstarch, and water in a small bowl.
2. Heat the skillet over medium-high. Add beef and cook, breaking it into bite-size crumbles, for 6–8 minutes. It should be browned with no pink remaining and register 160°F. Transfer to a plate; spoon off excess fat.
3. Add neutral oil, onion, and bell pepper. Stir-fry 3 minutes. Add cabbage and cook uncovered for 5–7 minutes, tossing periodically, until wilted at the edges but still lightly crisp.
4. Clear a space in the center; cook garlic and ginger for 30 seconds. Return beef, stir the sauce again, and pour it in. Toss 1–2 minutes until the sauce glosses the cabbage. Finish with scallions.

Getting the texture right

A broad hot pan matters because crowded cabbage releases water faster than it evaporates. Slice the core out and keep the shreds near 1/4 inch wide so they cook evenly. Do not salt the vegetables separately: soy sauce supplies salt later, after the cabbage has had time to sear. Cornstarch gives the small amount of sauce enough body to cling rather than pool.

Troubleshooting and substitutions

If liquid accumulates, move ingredients to the edges and boil the center uncovered before adding sauce. Tough cabbage needs another splash of water and two covered minutes; limp cabbage cannot be restored, so stop while the ribs retain a little snap. Ground turkey works, but cook it to 165°F and add an extra teaspoon of oil. Tamari can replace soy sauce; use a certified gluten-free version if needed.

Serving and storage

Spoon over rice, noodles, or cauliflower rice, or serve alone with chili crisp. Cool leftovers in shallow containers and refrigerate up to 4 days. Reheat until steaming throughout, adding a teaspoon of water if the sauce has tightened. Freeze for up to 2 months, though thawed cabbage will be softer.

Napa cabbage may replace green cabbage, but its leafy sections cook quickly. Add the pale ribs with the pepper, then fold in the leaves during the final two minutes. For a spicier pan, add sambal to the finished sauce instead of frying it with garlic, where it can scorch.