Ground Beef and Cabbage Stir-Fry
We made a veggie loaded stir fry recently with a lovely gingery soy based sauce tossed with some tender thin Japanese style noodles and it was filling and delicious! And definitely easy to mix and match to use the vegetables you prefer - and of course omit the noodles if you don't want them, or change them up for a different style, or serve over rice instead! You can tweak the flavors with more / less ginger and garlic, etc. until you make this dish just the way you want!
Ground Beef and Cabbage Stir-Fry adapted from Nutritious Minimalist
1 pound lean ground beef
1/2 medium green cabbage, sliced thinly
3-4 medium carrots, peeled and grated
1 TBS ginger paste
1 TBS minced garlic (jarred)
1 tablespoon sesame oil
2 tablespoons rice vinegar
1/4 cup soy sauce
1/2 tsp salt, more to taste
1/4 tsp ground black pepper, more to taste
1 cup frozen green peas, rinsed under water to thaw
2 sticks Japanese style Yakisoba noodles
- In a large nonstick skillet, cook the ground beef over medium to medium-high heat. Sprinkle lightly with salt and pepper during cooking. When the beef is mostly cooked, stir in the cabbage and shredded carrots. Stir regularly until cabbage begins to soften. Add in the garlic and ginger paste.
- Meanwhile, whisk together the sesame oil, rice vinegar, soy sauce, salt, and black pepper.
- While beef mixture is cooking, prepare the noodles according to package directions.
- Pour sauce over mixture. Stir gently to combine. Taste and adjust seasonings as needed.
- Add in the thawed peas.
- Toss the noodles with the stir fry mixture, or plate some of the noodles and serve the stir fry cabbage and beef over the top.