Description
A quick and flavorful Ground Beef and Cabbage Stir Fry recipe that combines lean grass-fed beef with fresh vegetables and aromatic spices. Perfectly seasoned with tamari and ginger, this healthy stir fry pairs wonderfully with brown rice for a complete, satisfying meal ready in just 25 minutes.
Ingredients
Scale
Protein and Vegetables
- 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)
Seasonings and Oils
- 2 tablespoons tamari or gluten-free soy sauce
- ¼ teaspoon red pepper flakes
- 1 teaspoon sesame oil
Optional Garnish
- Chopped green onion for garnish
Side
- 1 cup brown rice
- 2 cups water
Instructions
- Cook the beef: Heat a large skillet or wok over medium-high heat. Add the ground beef and sprinkle with ¼ teaspoon salt. Break apart the beef with a spatula and cook until browned and fully cooked through, about 5-7 minutes. If using extra lean beef, add a little oil to prevent sticking.
- Sauté onions: Push the beef to one side of the skillet or remove it briefly to a plate. Add the diced onion to the skillet and cook for about 5 minutes until softened and translucent, mixing occasionally.
- Add aromatics: Stir in the minced garlic and freshly minced ginger. Cook for 30 seconds until the mixture becomes fragrant, stirring constantly to prevent burning.
- Stir-fry vegetables: Add the shredded cabbage, tamari (or gluten-free soy sauce), and red pepper flakes to the skillet. Toss everything together and cook uncovered for 5-7 minutes, or until the cabbage is wilted and tender. Stir occasionally for even cooking.
- Finish and serve: Drizzle the sesame oil over the stir fry and gently mix to combine. Serve immediately, optionally garnished with chopped green onions. Pair with cooked brown rice prepared by simmering 1 cup of brown rice in 2 cups of water until tender.
Notes
- Use a wok or large skillet for best stir-fry results.
- Adjust red pepper flakes based on your preferred spice level.
- For an oil-free version, use ground beef with sufficient fat content.
- Brown rice can be substituted with white rice or quinoa as desired.
- Leftovers store well in the refrigerator for up to 3 days.
