Beef Cabbage Stir Fry
User Reviews
4.9
Beef Cabbage Stir Fry
Description
This stir fry blends a sauce made from low sodium soy sauce, oyster sauce, dark soy sauce, hoisin sauce, Chinese cooking wine, sesame oil, and sugar. Ground beef is cooked with onion, garlic, and ginger until browned and fragrant. Half of the sauce is added early for flavor absorption. Then shredded cabbage and carrot are added and cooked until wilted but retaining some bite. The remaining sauce is stirred in for a consistent glaze and taste, with optional salt and black pepper to adjust seasoning.
The final dish showcases a combination of tender ground beef and crisp-tender cabbage and carrot, with a sticky, savory sauce that coats all components evenly. It can be served warm as a main dish or alongside rice or noodles.
For additional flavor, chili powder or red pepper flakes can be added for heat, and garnishing with sliced green onions and sesame seeds adds freshness and texture contrast.
Ingredients
STIR FRY SAUCE
- 3 tablespoons soy sauce low sodium
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons Chinese cooking wine or Mirin, dry sherry, apple cider vinegar, white vinegar, sake, rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar or sweetener for low carb, optional, white
STIR FRY
- 1 tablespoon oil
- 1 small onion sliced
- 4 cloves garlic minced
- 1 teaspoon ginger minced
- 1 pound ground beef lean
- 1 head cabbage core removed and leaves shredded, 8 cups shredded cabbage
- 1 large carrot peeled and shredded
- 1 pinch salt to taste
- 1 pinch black pepper to taste, cracked
Instructions
- Combine sauce ingredients in a bowl. Set sauce aside.
- Heat cooking oil a large skillet over medium-high heat. Sauté the onion until beginning to soften, about 3 minutes. Cook the garlic and ginger until fragrant, about 30 seconds.
- Add the beef, breaking it up with the end of a wooden spoon as it cooks, until browned, about 5 minutes.
- Once beef is browned, add half of the sauce to the beef, stir frying to evenly coat.
- Add the cabbage and carrots; continue cooking while stirring until the cabbage is wilted. Taste test and season with salt and pepper, if needed. Stir through the remaining sauce. Serve warm.
Notes
- Add chili powder, red pepper flakes, or sriracha to increase heat according to preference.
- Top the finished dish with sliced green onions and sesame seeds for added flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 serves
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 1.133mg | 0% |
| Potassium | 938mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 3.231IU | 0% |
| Vitamin C | 86mg | 96% |
| Calcium | 125mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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