Healthy Chinese Ground Beef Cabbage
A quick, nutritious dish packed with protein from lean ground beef and plenty of veggies, flavored with garlic, ginger, and soy sauce. Perfect for busy weeknights.
Ingredients
Main Ingredients
- 450 g lean ground beef Use lean ground beef for a healthier option.
- 1/2 medium green cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce For a gluten-free option, use tamari.
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1/4 teaspoon crushed red pepper flakes Adjust to taste for spice level.
- 1 teaspoon cornstarch mixed with 2 tablespoons water For thickening the sauce.
- 2 green onions sliced For garnish.
- Cooked jasmine rice or brown rice Optional, for serving.
Instructions
Cooking
- Heat a large nonstick skillet or wok over medium-high heat and add sesame oil.
- Add ground beef to the hot oil and cook, breaking it apart with a spatula, until thoroughly browned. Drain excess fat if present.
- Add minced garlic and grated ginger to the beef. Stir constantly and cook for 1 minute until fragrant.
- Add sliced cabbage and julienned carrot. Stir-fry for 4 to 5 minutes, stirring frequently, until the cabbage is slightly softened yet retains some crunch.
- Stir in low-sodium soy sauce, rice vinegar, and oyster sauce. Mix thoroughly to integrate flavors.
- Pour in cornstarch slurry. Stir continuously for 1 to 2 minutes, allowing the sauce to thicken and evenly coat the contents.
- Taste and adjust seasoning as needed. Add crushed red pepper flakes for additional heat if desired.
- Remove from heat. Garnish with sliced green onions.
Notes
You can serve this dish on its own or on a bed of steamed jasmine or brown rice for a more filling meal. Leftovers can be stored in an airtight container for up to 3 days.