Ground Beef and Cabbage Stir Fry

4.83 from 28 votes

Ground Beef and Cabbage Stir Fry

This easy 25-minute ground beef and cabbage stir fry comes together in one pan for a quick and healthy dinner recipe. Packed with protein, veggies, and tons of flavor, it's great for busy weeknights or meal prep. Gluten-free, paleo, and Whole30 friendly.

Course Main Course

Cuisine American

Keyword beef and cabbage, beef and cabbage stir fry, cabbage and ground beef, ground beef and cabbage

Prep Time 5

Total Time 25

Servings servings

Calories 414kcal

Author Kelly Nardo

Equipment

cast iron

Ingredients

Ground Beef Stir Fry

1/2 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon grated ginger
1 pound ground beef (I used 90/10)
1 cup diced onion (120 grams)
5 cups sliced cabbage (300 grams)
2 cups julienned red bell peppers (220 grams)
1 cup shredded carrots (85 grams)
salt and pepper, to taste
toppings: sliced green onions, sesame seeds, cilantro, sriracha...
for serving: white rice, cauliflower rice...

Stir Fry Sauce

3 tablespoons coconut aminos
2 tablespoons lime juice
1/2 tablespoon honey (leave out for Whole30)
1 teaspoon sriracha
1/2 teaspoon sesame oil
1/2 teaspoon fish sauce
pinch of pepper

Instructions

Make the stir-fry sauce. Combine the coconut aminos, lime juice, honey, sriracha, sesame oil, fish sauce, and a pinch of pepper in a small bowl or jar. Adjust according to taste. Set aside.
Cook the beef. Heat a large skillet or large cast-iron skillet over medium to medium-low heat, add oil, and let it get hot. Add the ginger and garlic and saute, constantly stirring, for 30 seconds until fragrant. Be careful it doesn’t burn. Then add your beef, breaking it up with a spatula or meat chopper. Season with salt and pepper. Cook for 5-6 minutes until browned on the outside and cooked through. Remove from the pan and set aside.
Saute your veggies. Leaving the beef juices in the pan, add the onion and a pinch of salt and pepper and saute for 2-3 minutes, stirring occasionally. Add the cabbage and mix well to combine. Saute for another 1-2 minutes. Next, add your bell peppers with a little more salt and pepper and saute for 3-4 minutes, stirring occasionally. Finally, add your carrots and saute for 1-2 minutes.
Bring it all together. Add back your beef (along with its juices) and your stir-fry sauce. Mix well to combine and let warm through, about 1-2 minutes.
Enjoy! Top with optional toppings and serve with sides of choice.

Notes

To make this recipe Whole30, leave out the honey and make sure your sriracha does not have any added sugar. I love the brand Yellowbird.

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