This Beef and Cabbage Stir-Fry is a fast, delicious, hearty meal that I really enjoyed. As with most stir-fries, you’ll want to have your ingredients ready before you begin since it’s a fast cooking process. Stir-fries are also great because they’re so versatile, if you’ve got extra veggies you need to use up, you can add pretty much anything you want to this. I really enjoy cabbage because it’s hardy and holds up well to cooking and also lasts a long time in the fridge, but feel free to use whatever you have on hand.
I feel like there are two kinds of spicy, one is the slow burn in the back of your throat, the other is the sinus-clearing sharpness. I’m a fan of the first kind, and much less so the second kind. Unfortunately, the Boyfriend is not a fan of either. Usually this isn’t a problem and I can add my spicy flavors later, but I accidentally made this dish too spicy for him. Which meant I had a whole lot of stir-fry to eat…good thing I loved this.
This would also be great with ground turkey, firm tofu (although you may want to marinate the tofu in extra sauce first), or stir in some egg for a fried rice-style. 
Beef and Cabbage Stir-Fry
Serves 6
Adapted from Budget Bytes
- 4 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1-2 Tbsp sriracha (use 1 or skip it altogether if you don’t like heat)
- 1 Tbsp brown sugar
- 1/2 Tbsp oil
- 1 lb lean ground beef
- 4 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced (about 2 Tbsp)
- 4 carrots, peeled and thinly sliced
- 1 bell pepper, thinly sliced
- 1/2 head savoy cabbage (green cabbage works too)
- 3 green onions, thinly sliced
, and half the cabbage. Let the cabbage wilt, and add about half of the sauce. Add the remaining cabbage, green onions, and the remaining sauce. Sauté until cabbage is cooked to your liking. Serve with brown rice, if desired.
It was thoroughly enjoyable until I realized it was spicey. The vast majority of people probably would NOT consider this dish to be spicey. But! I’m a wimp :).